UC-NRI 


32    Blfl 


Mam         AGRIu 


METHODS  FOR  SUGAR  ANALYSIS 

AND 

ALLIED  DETERMINATIONS 


GIVEN 


Methods  for  Sugar  Analysis 

and 

Allied  Determinations 


BY 

ARTHUR  GIVEN,  B.  S. 

FORMERLY   ASSISTANT  CHEMIST,  SUGAR  LABORATORY,  BUREAU  OF  CHEMISTRY,  UNITED 
STATES   DEPARTMENT  OF   AGRICULTURE;   ASSISTANT  CHEMIST,   NEW   HAMP- 
SHIRE  AGRICULTURAL   EXPERIMENT  STATION;  CHEMIST   FOR  THE 
CUBAN  SUGAR  REFINING  COMPANY 


WITH  8  ILLUSTRATIONS 


PHILADELPHIA 

P.   BLAKISTON'S  SON  &  CO. 

1012  WALNUT  STREET 
1912 


COPYRIGHT,  1912,  BY  P.  BLAKISTON'S  SON  &  Co. 

?/&  A^^< 


Printed  by 

The  Maple  Press 

York,  Pa. 


PREFACE. 


This  book  was  undertaken  because,  a.s  the  result  of  ten  years' 
experience  in  sugar  work  and  in  breaking  in  inexperienced  men  both 
for  food  and  technical  sugar  analysis,  it  has  become  increasingly 
evident  that  the  present  methods  as  given  in  many  of  the  books  on  sugar 
analysis  and  in  the  A.  O.  A.  C.  methods  are  not  sufficiently  explicit  as 
to  the  proper  method  for  a  particular  case,  thereby  confusing  the  novice, 
and  making  it  difficult  to  secure  uniform  results,  since  different  men 
select  different  methods  for  the  same  material;  nor  even  when  the  proper 
method  is  indicated  does  it  go  sufficiently  into  the  details  of  the  manipu- 
lation to  enable  one  without  .previous  experience  to  carry  it  through 
successfully  without  many  repetitions.  The  methods  here  presented 
are  not  set  forth  as  the  only  methods  applicable,  but  as  those  which 
the  author,  from  long  practice  on  a  very  large  variety  of  substances, 
considers  to  be  best  adapted  for  the  purposes  in  hand.  Where,  for 
reasons  stated,  a  second  method  seems  desirable,  it  has  been  inserted, 
but  this  is  not  often.  Because  the  methods  of  Allihn  for  dextrose, 
Wein  for  maltose,  and  Soxhlet-Wein  for  lactose  have  been  so  well 
known  and  widely  used  among  chemists  everywhere,  they  have  been 
included,  with  their  respective  tables. 

It  is  hoped  that  this  book  will  be  useful  not  only  to  food  chemists, 
but  to  all  who  have  occasion  to  make  sugar  determinations. 

Hearty  thanks  are  due  Dr.  G.  L.  Spencer  for  original  instruction 
and  for  permission  to  use  extracts  from  his  books;  and  to  Mr.  A.  Hugh 
Bryan  and  Mr.  M.  N.  Straughn  for  assistance  in  preparing  parts  of 
the  manuscript  and  in  reading  proof. 

A.  GIVEN. 

WASHINGTON,  D.  C. 


346382 


TABLE  OF  CONTENTS. 


SECTION  PAGE 

i.  Sugar  Cane      I 

5a.  Sorghum  Cane 3 

6.  Sugar  Cane  Juice 3 

15.  Bagasse 8 

18.  Filter-press  Cake 8 

20.  Sugar  Beets 9 

22.  Sugar  Beet  Juice 9 

27.  Massecuite 10 

30.  Molasses '.  < n 

35.  Raw  Sugar 12 

40.  Refined  Sugar 13 

42.  Refiners  Sirup 13 

43.  Cane  Sirup 14 

44.  Sorghum  Sirup 14 

45.  Maple  Sirup 15 

57.  Maple  Sugar 18 

58.  Honey 18 

75.  Commercial  Glucose 24 

79.  Dextrin 24 

88.  Starch 28 

90.  Sugars  in  Cattle  Feeds,  etc 29 

91.  Lactose  in  milk 30 

92.  Condensed  Milk 31 

95.  Milk  Chocolate 31 

96.  Sugars  in  Miscellaneous  Products 32 


vii 


LIST  OF  TABLES. 


SECTION  PAGE 

97.  Reagents ,    .  32 

100.  Properties  of  Common  Sugars      36 

103.  Water  Content  of  Sugars  by  Refractometer 39 

104.  Temperature  Corrections  for  Refractometer  Readings 40 

105.  Geerligs'  Table  for  Dry  Matter  in  Molasses,  etc 41 

106.  Temperature  Corrections  for  Geerligs'  Table 42 

107.  Schmitz's  Table  for  Sucrose  in  Juices 43 

1 10.  Munson  and  Walker's  Tables  for  d-glucose,  invert  sugar,  invert  sugar  and  sucrose  53 

mixtures,  and  maltose;  and  Straughn  and  Given's  tables  for  lactose,  and  lactose  ' 

and  sucrose  mixtures 

112.  Wein's  Table  for  Maltose 62 

114.  Soxhlet's  Table  for  Lactose 63 

116.  Allihn's  Table  for  Dextrose 65 

117.  Stammer's  Table  for  °Brix,  Specific  Gravity  and  °Baume 67 

118.  Gerlach's  Table  of  Temperature  Corrections  for  the  Brix  Spindle 71 


ix 


ILLUSTRATIONS. 


PAGE 

i    Spencer  (Crampton)  sucrose  pipet 3 

2.  Automatic  pipet  for  Soxhlet's  alkaline  solution 5 

3.  Automatic  pipet  for  Soxhlet's  copper  solution 5 

4.  Suction  filtering  apparatus  for  reducing  sugar  determinations 7 

5.  Sugar  dish g 

6.  Drying  oven  for  105°  C 25 

7.  Flow  viscosimeter 27 

8.  Continuous  polariscope  tube , 37 


METHODS  FOR  SUGAR  ANALYSIS 

AND 

ALLIED  DETERMINATIONS. 


SUGAR  CANE. 

1.  It  is  impossible  to  get  a  sample  of  sugar  cane  sufficiently  small 
for  laboratory  use  which  will  represent  with  any  close  approximation 
the  average  composition  of  a  field  of  cane  or  of  the  cane  as  delivered  to 
the  mill.     Individual  canes,  however,  or  several  stalks  can  be  analyzed 
by  shredding  the   stalks  in   the    Warmouth-Hyatt   shredder,  which 
reduces  the  canes  to  a  mass  of  fine  saw-dust  and  fine  fibers.     The 
analytical  work  must  be  done  quickly  as  the  shredded   mass  loses 
water  very  rapidly. 

2.  Sucrose.* — Digest  50  grams  of  the  prepared  cane  in  a  suit- 
able tared  vessel  with  500  cc.  of  water  and  5  cc.  of  a  5%  solution 
of  sodium  carbonate  during  one  hour  at  boiling  temperature.     After 
digestion   cool   and  weigh   the  vessel   and  contents.     Drain  off  the 
liquid  and  determine  its  degree  Brix.     Clarify  a  portion  with  dry  lead 
subacetate,  filter  and  polarize,  using  a  400  mm.  tube.     Example  and 
calculations : 

Fiber  in  the  cane  12    % 

Fiber  in  the  sample  =50  x  0.12  =  6    grams 

Weight  of  vessel  +  cane  -f  water    798.5    grams 
Weight  of  vessel  243-5    grams 

Weight  of  cane  +  water  555-°    grams 

Weight  of  fiber  in  the  cane  6.0    grams 

Weight  of  thin  juice  549-Q    grams 

Density  of  thin  juice  4.0°  Brix 

Polarization  of  thin  juice  (Home's  dry  lead  method)  in  400  mm. 
tube  =6.8°;  6.8-7-1.1=6.2;  by   Schmitz's   table   this   corresponds   to 

*  Spencer,  Methods  of  Analysis  and  Control,  page  n,  (1911). 

I 


2     .'  METHODS    FOR    SUGAR   ANALYSIS. 

1.72%  or,  dividing  by  2  to  correct  for  tube  length,  to  0.86%  sucrose 
in  thin  juice.  The  grams  thin  juice,  549.0,  multiplied  by  0.0086  =4.72 
grams  sucrose  in  50  grams  cane,  or  9.44%  sucrose  in  the  sample. 

If  it  is  desired  to  use  the  solution  of  lead  acetate  instead  of  the 
Home's  dry  lead,  100  cc.  of  the  solution  is  clarified  with  the  lead 
solution,  made  up  to  no  cc.,  filtered  and  polarized,  and  the  Schmitz's 
table  used  without  dividing  the  polarization  by  i.i. 

A  tall  copper  beaker  with  a  flanged  lip  ground  to  receive  a  metal 
cover  is  best  adapted  for  digestion.  The  cover  and  flange  should 
be  ground  to  form  a  tight  joint,  using  small  clamps  to  hold  the 
former  in  position.  A  reflux  condenser  consisting  of  a  long  straight 
glass  tube,  should  be  fitted  in  an  opening  in  the  cover.  A  piece  of 
lead  or  copper,  tared  with  the  beaker,  should  be  used  to  hold  the 
cane  under  water.  In  the  absence  of  the  special  copper  beaker 
a  flask  with  a  large  neck  may  be  used.  These  are  inconvenient  on 
account  of  the  breakage  and  the  difficulty  in  introducing  samples. 

3.  The  usual  method  of  calculating  the  sucrose  in  the  cane  is  from 
the  analysis  of  the  normal  juice,  i.e.,  the  juice  from  the  crusher  or  from 
the  first  mill  in  a  factory,  or  that  obtained  by  a  hand  mill  or  by  pressing 
the  shredded  cane  in  the  laboratory;  and. the  per  cent,  of  fiber  in  the 
bagasse.     The  sucrose  in  the  juice  is  determined  as  described  in  f  8 
and  the  fiber  as  in  ^  4.     Then  per  cent,  sucrose  in  cane  =  per  cent, 
sucrose  in  juice  times  (100— percent,  fiber)  -r- 100.    This  assumes  that 
the  juice  remaining  in  the  bagasse  is  of  the  same  composition  as  that 
expressed,  which  is  not  strictly  true.   A  more  exact  method*  is,  per  cent, 
sucrose  in  cane=ioo  (weight  sucrose  in  raw  juice  +  weight  sucrose 
in  bagasse)  -4-  weight  of  cane. 

4.  Moisture. — Place  approximately  10  grams  of  the  shredded  cane 
in  a  previously  weighed  drying  dish  (e.g.,  a  flat  aluminum  moisture 
dish  or  a  3  inch  lead  bottle  cap),  weigh  quickly  but  accurately,  and  dry 
to  constant  weight,  or  until  there  is  a  slight  gain,  at  the  temperature 
of  boiling  water.     Cool  in  a  desiccator  and  weigh  quickly.     Calculate 
the  loss  as  per  cent,  water. 

5.  Fiber  .—Weigh  50  grams  of  the  shredded  cane  in  a  tared  cylin- 
der of  a  very  fine  copper  gauze  fitted  with  a  cap  of  the  same  material. 
Suspend  the  filled  cylinder  in  a  vessel  containing  distilled  water  at 
about  75°  C.  for  10  minutes.     Then  remove  to  another  vessel  of  fresh 
water  of  like  temperature  for  the  same  time.     Digest  in  5  successive 
portions,  of  boiling  water  for  10  minutes  each,  allowing  to  drain  after 
each  digestion.     After  the  last,  drain  thoroughly,  dry  at  the  temperature 

*  Spencer,  Methods  of  Analysis  and  Control,  page  10,  (1911). 


SUGAR    CANE    JUICE.  3 

of  boiling  water,  cool,  and  weigh  quickly.     The  weight  of  the  fiber 
multiplied  by  2  is  the  per  cent,  fiber  or  marc  in  the  cane. 

SORGHUM  CANE. 

50. — The  analysis  of  sorghum  cane  and  sorghum  cane  juice  is 
carried  out  in  the  same  manner  as  that  of  sugar  cane  and  sugar  cane 
juice,  except  that,  on  account  of  the  large  amounts  of  reducing  sugars 
that  are  liable  to  be  present,  it  is  always  necessary  to 
determine  the  sucrose  by  the  Clerget  method,  ^f  29,  or 
by  the  method  of  double  reduction,  If  12. 

SUGAR  CANE  JUICE. 

6.  Density  or  Solids. — Strain  the  expressed  juice 
into  a  tall  cylinder,  allowing  it  to  fill  and  overflow,  and 
let  stand  10  minutes  to  allow  air  bubbles  to  rise.     Blow 
off  the  foam  and  insert  the  Brix  hydrometer  (spindle) 
quickly  but  with  care  not  to  wet  the  stem  above  the 
point  at  which  it  comes  to  rest.     When  the  instrument 
comes  to  the  temperature  of  the  juice,  read  the  density 
at  the  level  of  the  surface  of  the  liquid.     The  tempera- 
ture of  the  juice  should  be  noted,  and  if  it  differs  from 
17.5°  C.  the  reading  should  be  corrected  by  Gerlach's 
Table,  page  71. 

In  as  much  as  hydrometers  as  purchased  are  seldom 
correct  they  should  be  carefully  tested  and  standardized 
by  the  method  given  on  page  35. 

7.  The  per  cent,  solids  determined  by  the  Brix  spin- 
dle is  known  as  the  apparent  density,  as  this  method 
assumes  that  any  solids  other  than  sucrose  present  in 
the   juice   have   the   same   specific   gravity   as   sucrose, 
which  is  not  strictly  true.     The  true  per  cent,  of  solids  is 
determined  by  the  vacuum  or  absolute  method.     For 
this  determination  a  moisture  dish  is  half  filled  with  fine 
quartz  sand  or  finely  broken  pumice  stone,  dried  at  the 
temperature  of  boiling  water  for  2  hours,  cooled  and 

FIG.  i. — THE  SPENCER  (CRAMPTON)  SUCROSE  PIPET. 

This  pipet  was  devised  independently  at  about  the  same  time  by  G.  L.  Spencer  and  C.  A. 
Crampton.  When  filled  to  the  mark  A,  it  delivers  the  normal  or  double  normal  weight 
(26  or  52  grams)  of  water.  The  graduations  are  for  degrees  Brix,  corrected  for  error  of  the 
spindle  but  not  for  temperature;  and  the  pipet  after  filling  to  the  mark  corresponding  to  the 
degree  Brix,  wrill  deliver  26  or  52  (26.048  or  52.096)  grams  of  juice  according  to  the  standard 
•for  which  calibrated. 


4  METHODS    FOR    SUGAR   ANALYSIS. 

weighed.  Approximately  10  grams  of  juice  are  weighed  accurately 
into  the  dish,  and  the  whole  dried  to  constant  weight  in  the  vacuum 
oven  at  70°  C.  When  the  weight  becomes  constant,  or  a  slight  increase 
is  noted,  the  lowest  weight  is  taken  as  final,  and  the  loss  is  calculated  as 
water;  and  100  —per  cent,  water  =per  cent,  solids. 

8.  Sucrose. — Place  26  or  52  grams  of  the  juice  in  a  100  cc.  flask 
graduated  in  true  cc.  at  20°  C.,  add  3  to  5  cc.  of  a  saturated  solution  of 
neutral  lead  acetate  and  5  cc.  of  alumina  cream  and  mix.     Fill  to  the 
mark  with  distilled  water,  shake  thoroughly  and  filter  through  an  18.5 
cm.  folded  filter.     Polarize  the  solution  in  a  200  mm.  tube,  and  if  52 
grams  have  been  used,  divide  the  polariscope  reading  by  2.     This 
result  is  the  per  cent,  sucrose  in  the  juice. 

The  most  convenient  and  rapid  method  of  weighing  out  juices  and 
other  liquids  of  not  over  25°  Brix  is  by  means  of  the  Spencer  sucrose 
pipet.  (Fig.  i.)  This  pipet  is  so  graduated  that  one  need  simply  note 
the  degree  Brix  of  the  juice,  corrected  for  error  of  spindle  but  not  for 
temperature,  then  fill  the  pipet  to  the  corresponding  degree  marked 
on  its  stem.  The  graduations  indicate  the  volume  of  juice,  of  cor- 
responding densities,  which  weighs  26  or  52  grams  (26.048  or  52.096 
grams  for  100  Mohr's  cc.). 

9.  Where  the  greatest  accuracy  is  desired,  the  polarization  should 
be  made  at  the  temperature  for  which  the  instrument  is  adjusted,  either 
17.5  or  20°  C.     For  this  purpose  the  solution,  after  adding  the  lead  and 
alumina  cream,  should  be  brought  to  the  standard  temperature  before 
making  to  volume,  and  if  the  polariscope  is  not  located  in  a  room  at  the 
standard  temperature,  the  solution  after  filtering  should  be  brought  to 
the  correct  temperature  and  polarized  quickly;  or  better  still,  after 
having  filled  the  flask  at  the  standard  temperature  and  filtered,  a 
jacketed  polariscope  tube  is  used,  having  water  of  the  correct  tempera- 
ture flowing  through  the  jacket. 

10.  Purity. — The  apparent  purity  is  the  quotient  of  the  polariza- 
tion divided  by  the  degree  Brix.     True  purity  =  sucrose  -f- total  solids. 
Example:    The  corrected  degree  Brix  of  a  juice  is  17.6  and  the  polar- 
ization is  16°.     16  -7-17.6  Xioo  =90.9  =coefficient  of  purity. 

11.  Reducing  Sugars. — Reducing  sugars  in  cane  products  are 
called  glucose  in  sugar  factories;  which  term  should  not  be  confused 
with  commercial  glucose,  or  with  the  sugar  named  glucose. 

Reducing  sugars  are  determined  by  either  gravimetric  or  volumetric 
methods.  Where  the  greatest  accuracy  is  desired,  the  gravimetric 
method  of  Munsen  and  Walker,  a  modification  of  Soxhlet's  application 
of  Fehling's  method,  is  to  be  preferred,  (page  50.)  Precipitate  the 


SUGAR    CANE    JUICE. 


FIG.  2.  FIG.  3. 

FIG.  2. — AUTOMATIC  PIPET  FOR  SOXHLET'S  ALKALINE  .  SOLUTION. 

This  pipet  was  devised  in  the  Sugar  Laboratory,  U.  S.  D.  A.  with  the  idea  of  getting  a 
pipet  in  which  the  solution  did  not  remain  always  in  contact  with  the  stop-cock.  The 
rubber  tube  is  connected  with  the  suction,  which  must  be  adjusted  to  be  very  light.  The 
rubber  stopper  carrying  the  pipet  has  a  second  hole  for  the  admission  of  air  to  the  bottle. 
With  the  stop-cock  closed  the  tube  B  is  closed  with  the  thumb.  The  suction  fills  the  bulb 
to  above  the  end  of  tube  A,  when  the  thumb  is  removed  and  the  excess  runs  back  into  the 
bottle.  Of  course,  in  order  to  avoid  getting  the  stop-cock  stuck  the  stopper  must  be 
removed  and  the  pipet  washed  out  after  use. 

FIG.  3. — AUTOMATIC  PIPET  FOR  COPPER  SOLUTION. 

This  pipet  is  a  modification  of  the  usual  overflow  pipet,  and  was  devised  to  avoid,  first, 
the  loss  of  solution  and,  second,  the  creeping  of  the  copper  salts  which  occurs  wherever 
there  is  a  joint.  The  pipet  holds  25  cc.  to  the  top  of  tube  A.  When  filling,  the  excess 
runs  over  into  the  cup,  which  is  kept  covered  with  a  watch-glass  or  beaker,  and  when  10 
or  15  c.c.  has  accumulated  it  is  run  through  the  side  stop-cock  into  the  pipet  and  so 
saved.  The  side-cock  is  kept  closed  except  when  returning  the  overflow.  This  pipet  is 
much  more  rapid  than  the  suction  pipet  for  the  alkaline  solution,  Fig.  2,  but  the  other  can 
be  used  for  any  solution,  while  this  cannot  be  used  for  alkalies. 


6  METHODS  FOR  SUGAR  ANALYSIS. 

excess  of  lead  from  the  solution  used  for  polarization  with  powdered 
anhydrous  sodium  carbonate.  Powdered  sodium  oxalate  can  often 
be  used  to  advantage  if  great  care  is  used  to  avoid  an  excess.  Filter 
through  a  15  cm.  ashless  filter  paper,  returning  the  filtrate  until  it  runs 
perfectly  clear.  Test  with  a  small  quantity  of  carbonate,  and  if  any 
further  precipitation  occurs,  add  more  of  the  anhydrous  carbonate  (or 
oxalate)  and  return  through  the  filter.  Dilute  an  aliquot  to  such  a 
volume  that  50  cc.  of  the  diluted  solution  contains  not  exceeding  0.25 
gram  reducing  sugar.  This  amount  is  best  determined  approximately 
by  a  preliminary  test.  Place  25  cc.  of  each  of  Soxhlet's  alkaline  and 
copper  solutions  in  a  400  cc.  beaker  with  25  cc.  distilled  water  and  heat 
to  boiling.  Make  successive  small  additions  of  the  undiluted  solution 
from  a  buret,  letting  come  to  a  boil  after  each  addition,  until  all  the 
blue  color  disappears.  The  quantity  of  sugar  solution  added  contains 
approximately  0.25  gram  reducing  sugars.  Suppose  the  amount 
added  to  be  12  cc.;  then  12  cc.  contains  approximately  0.25  gram 
reducing  sugars.  Then  the  original  solution  should  be  diluted  so  that 
50  cc.  contains  this  amount  or  a  little  less.  The  proper  dilution  in  the 
above  case  would  be  20  cc.  to  100  cc.  The  reduction  is  made  on  this 
dilute  solution  by  the  Munson  and  Walker  method,  and  the  result 
calculated  to  reducing  sugars  as  invert  sugar. 

12.  When  a  polariscope  is  not  available  the  sucrose  may  be  deter- 
mined by  reduction  before  and  after  inversion.     In  this  method  the 
reducing  sugars  are  determined  as  above  by  the  method  suitable  under 
the  conditions.     Fifty  cc.  of  the  deleaded  polarization  solution  are 
placed  in  a  400  cc.  beaker,  and  neutralized  with  acetic  acid.     Five  cc. 
concentrated  hydrochloric  acid  are  added  and  the  whole  allowed  to 
stand  over  night.     When  ready  to  make  the  reduction  the  next  day  the 
solution  is  neutralized  with  sodium  carbonate,  washed  into  a  100  cc. 
flask,  filled  to  the  mark  and  thoroughly  mixed.     The  total  reducing 
sugars  in  this  solution  are  determined  as  before,  the  only  difference 
being  that  the  weight  of  reducing  sugars  corresponding  to  the  copper 
sub-oxid  is  found  in  the  column  headed  "invert  sugar."     From  the 
per  cent,  total  reducing  sugars  as  invert  found  by  this  second  deter- 
mination,  subtract  the  per  cent,   reducing  sugars  first  found,  and 
multiply  the  difference  by  0.95,  which  is  the  conversion  factor  from 
invert  sugar  to  sucrose.     The  result  is  the  per  cent,  sucrose  by  reduc- 
tion.    Example:  Reducing  sugars  before  inversion,  7.45%.     Reduc- 
ing  sugars   after   inversion,    28.57%.     28.57 —7.45  =21.12.     2i.i2X 
0.95  =20.06%  sucrose. 

13.  Volumetric    Method. — The    volumetric    determination    of 


SUGAR    CANE    JUICE.  7 

reducing  sugars  is  carried  out  with  Violette's  solution,  exactly  as  de- 
scribed under  the  preparation  and  standardization  of  that  reagent. 
The  solution  is  prepared  for  reduction  as  described  in  the  previous 
paragraph.  A  preliminary  test  is  made  on  the  deleaded  solution,  add- 
ing i  cc.  for  the  first  boiling  and  boiling  only  i  minute.  Additions  of 


FIG.  4. — SUCTION  FILTERING  APPARATUS  FOR  REDUCING  SUGAR  DETERMINATIONS. 
The  rubber  tube  is  connected  with  the  vacuum  pump.  The  three-way  cock  serves 
either  to  exhaust  or  admit  the  air.  The  nitrate  is  received  in  the  beaker  and  is  thrown  out 
after  each  reduction.  The  rubber  packing  on  the  flat  surface  of  the  ground-glass  plate 
makes  a  tight  joint.  The  beaker  is  kept  from  being  held  to  the  rubber  and  broken  by  the 
vacuum  by  a  section  of  the  rubber,  like  a  cross,  3  inches  long  being  cut  out.  The  side  neck  is 
not  necessary,  though  useful  in  some  cases. 

1/2  cc.  each  are  continued  until  the  blue  color  disappears.  The  sugar 
solution  is  then  diluted  so  that  15  to  20  cc.  will  be  required  for  complete 
reduction.  Thus,  if  the  preliminary  test  uses  3  cc.  of  the  original 
sugar  solution,  this  solution  should  be  diluted  6  times,  i.e.,  10  cc.  to 
60  cc.  The  determination  is  then  made  on  this  solution  as  described. 


8  METHODS    FOR    SUGAR  ANALYSIS. 

If  we  suppose  15.4  cc.  of  the  dilute  solution  to  be  required  for  complete 

reduction,  this  15.4  cc.  contains  0.0=5  gram  invert  sugar  or  °-°5*   °_ 

15.4X10 

0.1937  gram  in  the  10  cc.  of  the  original  solution  which  was  diluted  to 
60  cc.     But  this  10  cc.  contains  2.6  grams  of  the  juice;  so  the  reducing 

0.1037X100 
sugars  =  -    ^ =  7.45  %. 

14.  Ash. — The  ash  in  sugar  house  products  is  determined  by  the 
sulfated  ash  method.  In  this  method  the  proper  quantity  of  substance 
in  a  shallow  platinum  dish  is  saturated  with  concentrated  sulfuric  acid, 
burned  to  a  white  ash,  cooled,  weighed,  and  i/io  deducted  from  the 
calculated  per  cent.  Ten  grams  of  juice  and  i  cc.  concentrated  sulfuric 
acid  are  placed  in  a  50  cc.  platinum  dish,  evaporated  to  sirup  on  steam 
bath  or  in  water  oven,  and  gently  heated  over  an  open  flame  until  in- 
tumescence ceases.  The  dish  is  then  placed  in  a  muffle  and  the  burning 
completed  at  low  red  heat  to  whiteness,  care  being  taken  not  to  fuse  the 
ash.  The  dish  is  cooled  and  weighed,  and  the  result  calculated  as 
above. 


BAGASSE. 

15.  Moisture. — Weight  50  to  100  grams  of  finely  broken  pieces  of 
bagasse  in  one  of  the  tared  gauze  cylinders  used  for  fiber  determination 
on  cane,  and  dry  to  constant  weight.     Calculate  loss  as  moisture. 

1 6.  Fiber. — Determine  as  under  fiber  in  cane,  ^f  4. 

17.  Sucrose. — Determine  as  under  sucrose  in  sugar  cane,  ^f  2. 

% 

FILTER  PRESS  CAKE. 

18.  Moisture. — Dry   5-10  grams  to   constant  weight  in  water 
oven. 

r 

19.  Sucrose. — Weigh  out  50  grams,  place  in  a  small  mortar  and 
rub  to  smooth  cream  with  hot  water.     Wash  into  a  200  cc.  flask,  pref- 
erably a  Kohlraush  flask,  clarify  with  lead  acetate  solution  and  alumina 
cream,  cool,  make  to  volume  and  polarize.     The  polariscopic  reading 
is  the  per  cent,  sucrose  in  the  press  cake.    Fifty  grams  are  taken  instead 
of  52  to  allow  for  the  insoluble  matter  in  the  press  cake.  Press  cake  from 
cane  factories  using  the  carbonatation  process,  and  from  beet  factories, 
after  having  been  rubbed  to  cream  and  cooled,  must  be  treated  with 
carbon  dioxid  to  break  up  lime-sucrose  compounds,  then  boiled  .to 


SUGAR    BEET    JUICE.  9 

expel  excess  of  CO2,  then  washed  into  a  200  cc.  flask,  cooled,  clarified, 
made  up  and  polarized  as  above. 

SUGAR  BEETS. 

20.  Sucrose.*— Pellet's  Aqueous  Method,  Hot  Digestion.  Any 
good  beet  rasp  or  the  Warmouth-Hyatt  shredder  may  be  used  in  the 
preparation  of  the  sample.  If  the  sample  is  small,  i.e.,  i  to  4  beets, 
especially  if  the  beets  are  small,  the  whole  sample  should  be  pulped  and 
a  sub-sample  taken  for  analysis.  If  the  sample  is  large,  one  quarter  of 
each  beet  should  be  pulped  and  a  sub-sample  taken.  For  sucrose 
determination  26  grams  are  weighed  in  a  sugar  dish  and  washed  into  a 


FIG.  5. — SUGAR  DISH. 

This  style  of  nickel  dish,  with  its  counterpoise,  was  designed  and  made  in  Germany,  and 
is  the  best  thing  that  has  ever  been  devised  for  weighing  out  samples  of  sugar  and  sirup. 

beet  flask,  5  to  10  cc.  lead  sub-acetate  solution  of  54.3°  Brix  added, 
then  a  few  drops  of  ether  to  break  the  foam  and  water  to  make  about 
190  cc.  The  flask  is  immersed  in  a  kettle  of  hot  water  heated  and  held 
at  80°  C.  for  1/2  hour,  adding  water  as  necessary  to  keep  the  volume 
approximately  constant.  The  flask  should  be  shaken  with  a  rotary 
motion  occasionally  to  assist  the  escape  of  air  from  the  pulp.  After 
30  minutes  at  80°  C.  remove  from  bath,  cool  to  temperature  of  polari- 
scope  room,  acidify  with  a  few  drops  of  concentrated  acetic  acid,  fill  to 
mark,  shake  thoroughly  and  filter,  rejecting  the  first  drops  of  the  fil- 
trate. Polarize  in  a  400  mm.  tube.  The  polariscope  reading  is  the  per 
cent,  sucrose.  A  beet  flask  is  a  Kohlraush  flask  graduated  at  201.2  cc. 
to  compensate  for  volume  of  marc  or  fiber  and  lead  precipitate. 

21.  Fiber. — The  fiber  is  determined  exactly  as  is  fiber  in  sugar 
cane,  If  4. 

SUGAR  BEET  JUICE. 

22. — The  beets  are  pulped  as  under  ^  20,  and  the  juice  expressed 
from  the  pulp  for  analysis. 

Solids. — Determine  as  under  solids  in  cane  juice,  If  6. 

23.  Sucrose. — Determine   as  under  sucrose  in 'cane  juice,  If  8. 

*  H.  Pellet,  Neue  Zts.  Rubenzuckerind.,  19,  375,  (1887). 


10  .      METHODS  FOR  SUGAR  ANALYSIS. 

• 

If  the  beets  are  immature  or  have  been  siloed  or  frozen,  or  if  the  fil- 
tered juice  is  allowed  to  stand  for  a  considerable  time  before  polarizing, 
it  is  very  apt  to  darken  so  that  it  cannot  be  polarized.  In  this  case, 
add  a  little  powdered  sodium  chlorid  and  refilter.  If  there  is  not 
enough  lead  to  cause  a  good  precipitate  with  the  sodium  chlorid,  add  a 
little  dry  sub-acetate.  Sub-acetate  of  lead  of  54.3°  Brix  should  be  used 
for  clarification  in  order  to  remove  optically  active  non-sugars  which 
may  be  present. 

24.  Reducing    Sugars. — Beet    juices    seldom    contain    reducing 
sugars.     If  desired  to  test  for  their  presence,  50  cc.  of  the  deleaded 
solution  for  polarization  may  be  boiled  with  50  cc.  of  the  mixed  Soxh- 
let's  solution,  and  if  any  reduction  takes  place,  the  quantity  is  deter- 
mined as  under  reducing  sugar  in  cane  juice,  ^  n. 

25.  Ash. — Determine  as  under  ash  in  cane  juice,  If  14. 

26.  Purity. — Determine  as  under  cane  juice,  ^f  10. 

MASSECUITE. 

27.  Solids. — Apparent  degree  Brix.     In  factory  practice  it  is  cus- 
tomary to  express  the  solids  in  massecuite  and  molasses  in  degree  Brix. 
This  gives  only  the  apparent  solids,  as  the  inorganic  substances  present 
have  a  higher  specific  gravity  in  solution  than  the  sugars,  and  thus  make 
the  solids  appear  higher  than  they  really  are.     TrnVerror  in  some  cases 
may  amount  to  several  per  cent.     For  the  determination  of  the  ap- 
parent degree  Brix  a  weighed  quantity  of  the  massecuite  is  dissolved  in 
an  equal  weight  of  distilled  water  and  the  degree  Brix  determined  and 
corrected  as  under  juice,  ^f  6.     This  figure  multiplied  by  2  gives  the 
apparent  degree  Brix. 

The  true  per  cent,  solids  is  determined  by  drying  on  sand  in  vacuo 
at  70°  C.  The  moisture  dish  is  half  filled  with  fine  quartz  sand  or 
finely  broken  pumice  stone  and  dried  and  weighed,  including  in  the 
weight  a  small  stirring  rod  just  long  enough  not  to  fall  inside  the  dish. 
Approximately  2  grams  of  the  sample  are  weighed  into  the  dish,  5  to  10 
cc.  water  added,  and  the  whole  stirred  until  the  massecuite  is  all  dis- 
solved and  thoroughly  distributed  through  the  sand.  The  dish  is  then 
placed  in  a  boiling  water  oven,  remaining  until  most  of  the  water  has 
evaporated,  leaving  a  pasty  mass.  This  is  stirred  up  with  the  rod, 
allowed  to  cool,  and  is  then  placed  in  the  vacuum  oven  and  dried  to 
constant  weight,  or  until  there  is  a  slight  gain,  at  70°  C.  The  per  cent, 
loss  is  calculated  as  moisture,  the  difference  being  the  per  cent,  solids. 
See  also  Stanek's  method,  page  38. 


MOLASSES.  .  II 

28.  Ash.  —  Approximately  5  grams  of  the  sample  are  weighed  into  a 
platinum  dish  and  the  ash  determined  as  under  juice,  1f  14.    Use  about 
1/2  cc.  sulfuric  acid. 

29.  Sucrose.  —  Twenty-six    grams    of    the    sample    are  carefully 
weighed  out  in  the  sugar  dish,  washed  into  a  100  cc.  flask  with  hot 
water,  thoroughly  dissolved  by  shaking,  cooled,  and  clarified  with  a  satu- 
rated solution  of  neutral  lead  acetate.     The  contents  of  the  flask  are 
then  brought  to  the  temperature  of  the  polariscope,  made  to  volume, 
filtered,  and  polarized.     The  reading  is  the  apparent  per  cent,  sucrose. 

The  true  per  cent,  sucrose  is  determined  by  the  Clerget  method. 
The  polarization  solution  is  freed  from  lead  by  the  use  of  anhydrous 
sodium  carbonate  as  for  reducing  sugars,  If  n.  Fifty  cc.  of  the  lead- 
free  solution  are  placed  in  a  250  cc.  beaker  with  a  piece  of  neutral 
litmus  paper  and  acetic  acid  added  until  the  solution  is  acid.  Five  cc. 
concentrated  hydrochloric  acid  are  then  added  and  the  solution  al- 
lowed to  stand  over  night  at  room  temperature.  In  the  morning  it  is 
washed  into  a  100  cc.  flask,  made  to  volume  and  polarized.  This 
reading,  which  is  negative,  is  multipled  by  2,  the  result  being  the  in- 
vert polarization  of  the  sample.  From  the  direct  and  invert  readings 

the  sucrose  is  calculated  by  the  formula  —  ,  a  being  the  direct 

142.66  — 

polarization,  b  the  invert,  negative,  polarization;  and  /  the  observed 
temperature  at  which  the  readings  were  made,  which  should  be  the 
same  for  both.  If  a  reduction  is  to  be  made  on  the  invert  solution,  it 
should  be  neutralized  before  washing  into  the  flask  and  making  to 
volume;  and  in  this  case  the  formula  becomes 

(a  —  b]   100 


MOLASSES. 

30.  Solids.  —  The  apparent  degree  Brix  can  be  determined  approxi- 
mately by  the  use  of  the  Brix  spindle,  but  on  account  of  the  density 
and  viscosity  of  the  molasses  this  method  is  unsatisfactory  and  the 
method  of  half  dilution  as  under  solids  in  massecuite,  ^  27,  is  to  bo  pre- 
ferred. The  true  solids  are  determined  as  in  massecuite  in  the  same 
paragraph.  A  much  more  rapid  method,  which  has  been  found  to  be 
very  satisfactory  in  a  long  series  of  comparisons  is  that  by  the  use  of  the 
Abbe  refractometer.*  The  table,  page  41,  reads  the  per  cent,  solids 

*  Geerligs,  Intern.  Sugar  J.,  10,  69. 


12  METHODS  FOR  SUGAR  ANALYSIS. 

directly  from  the  index  of  refraction.  As  Geerligs'  Table  is  for  28°  C., 
the  table  of  temperature  corrections  must  be  used,  subtracting  the  cor- 
rection if  below  28°  and  adding  if  above.  The  table  of  Main*  gives 
the  per  cent,  solids  without  having  to  correct,  but  it  is  only  for  20°  C., 
so  is  not  so  generally  applicable. 

31.  Ash. — Determine  as  under  massecuite,  ^  28. 

32.  Sucrose. — Determine  as  under  massecuite,  ^f  29.     Unfortu- 
nately many  samples  of  molasses  are  too  dark  to  polarize  without  con- 
siderable dilution,  which  of  course  multiplies  the  errors  of  reading. 
When  the  solution  is  too  dark  to  polarize  it  is  preferable  to  determine 
by  reduction  before  and  after  inversion.     Moreover,  the  large  amount 
of  non-saccharine  matter  present  in  molasses  renders  the   Clerget 
determination  of  sucrose  more  or  less  inaccurate,  being  sometimes 
as  much  as  3%  out  of  the  way. 

If  there  is  reason  to  expect  adulteration  with  commercial  glucose  or 
starch  sirup,  the  invert  solution  should  be  polarized  at  87°  C.  in  a 
jacketed  silver  tube.  A  plus  polarization  exceeding  3°  is  indication  of 
glucose,  and  if  over  6°  is  positive  proof  of  its  presence.  The  per  cent, 
glucose  is  calculated  as  follows:  Multiply  the  observed  reading  by 
1.0315  to  correct  for  expansion  by  heating,  and  calculate  to  reading 
on  original  solution.  Divide  the  result  by  1.63,  and  express  quotient 
as  per  cent,  glucose.  This  result  is  only  approximate,  but  is  within  2% 
or  3  %  of  the  true  amount. 

33.  Reducing  Sugars. — Determine  as  under  reducing  sugars  in 
cane  juices,  ^f  n.     On  account  of  the  many  non-sugar  impurities, 
especially  in  final  molasses,  the  copper  sub-oxid  precipitate  is  often 
contaminated  by  the  precipitation  of  other  substances.     When  this 
is  suspected  to  have  occurred,  as  is  readily  observable  by  the  appear- 
ance of  yellowish  and  greenish  colors  during  reduction,  and  a  notice- 
able change  in  the  color  of  the  precipitate  after  drying,  the  amount 
of  copper  in  the  precipitate  should  be  determined  by  Low's  method, t 
page  50,  and  the  amount  of  reducing  sugars  found  in  the  table  corre- 
sponding to  this  amount  of  copper  instead  of  copper  sub-oxid. 

34.  Purity. — As  under  cane  juice,  ^f  10. 

RAW  SUGAR. 

35.  Moisture. — Dry  2  grams  for  2  hours  in  boiling  water  oven. 
See  also  the  method  of  Stanek,  page  38,  for  method  of  moisture  deter- 
mination in  sugars  by  means  of  immersion  refractometer. 

*  Main,  Intern  Sugar  J.,  9,  481. 

t  J.  Amer.  Chem.  Soc.,  24,  1082,  (1902). 


REFINERS    SIRUP.  13 

36.  Ash.  —  Ash  5  grams  as  under  massecuite,  If  28. 

37.  Sucrose.  —  As  under  massecuite,  If  29.     As   the   amount  of 
precipitable  matter  is  small  in  raw  sugars  of  high  purity,  the  addition 
of  a  few  cc.  of  alumina  cream  before  making  to  volume  will  assist  in 
obtaining  a  bright  nitrate.     If  the  temperature  of  polarization  varies 
from  20°  C.,  the  true  polarization  on  sugars  polarizing  over  90°  should 
be  obtained  by  the  use  of  Wiley's  correction  factor.     This  correction  is 
0.03°  Ventzke  (polariscope  scale)  for  each  degree  centigrade  on  a  pure 
sugar  solution  polarizing  100°  V.;  and  is  not  applicable  where  the 
reducing  sugars  exceed  3%,  as  differences  in  temperature  affect  the 
reducing  sugars  more  strongly  than  sucrose.     The  correction  is  applied 
by  adding  0.03  to  the  polariscope  reading  for  each  degree  centigrade 
above  the  standard  temperature  for  the  polarization  proportionately  to 
the  amount  of  sucrose  present.    For  example,  a  solution  polarizes  95° 
at  30°  C.     If  the  standard  temperature  for  the  instrument  is  20°, 
30°—  20°  =10  and  0.03  Xio=o.3°  V.  correction  for  a  reading  of  100°; 
therefore  for  a  reading  of  95°  the  correction  is  0.95  X  0.3°  =  0.285  or 
approximately  0.3°,  and  the  per  cent,  of  sucrose  is  95.3. 

38.  Reducing  Sugars.  —  As  under  cane  juice,  If  n. 

39.  Raffinose.—  If  in  examining  a  beet  sugar,  the  direct  polariza- 
tion is  more  than  i%  higher  than  the  sucrose  by  Clerget,  raffinose  is 
probably  present,  and  the  sucrose  and  raffinose  should  be  calculated 
by  the  formula  of  Creydt,  modified  by  Hertzfeldt: 


_ 

0.839  z-85 

P=  Direct  reading. 

/  =  Invert  reading. 

S  =Per  cent,  sucrose. 
R  =Per  cent,  raffinose. 

REFINED  SUGAR. 

40.  Sucrose.  —  As  under  raw  sugar,  1f  37. 

41.  Ash.  —  As  under  massecuite,  If  28. 

REFINERS  SIRUP. 

42.  Refiners  sirup  in  its  crude  state  is  the  final  product  of  the  sugar 
refinery,  from  which  all  the  sucrose  possible  has  been  crystalized. 
When  it  is  to  be  put  on  the  market  for  mixing  purposes,  it  is  passed 
through  a  partially  exhausted  char  filter,  and  concentrated  to  the  de- 


14  METHODS  FOR  SUGAR  ANALYSIS. 

sired  density.  It  has  practically  the  same  chemical  characteristics  as 
final  sugar-house  molasses,  and  the  same  determinations  are  made  on 
it  as  on  molasses.  It  is  distinguished  from  molasses  by  three  charac- 
teristics, (i)  When  viewed  by  reflected  light  it  is  fluorescent  like 
mineral  oils.  (2)  It  has  a  flavor  or  taste  entirely  distinctive  and  unlike 
any  other  natural  sirup  or  molasses.  This  is  familiar  to  the  public,  as 
refiners  sirup  is  much  used  to  flavor  commercial  glucose  sirups.  (3) 
The  Winton  lead  number  (see  maple  sirup)  is  markedly  less  than  that 
of  cane  sirup  or  molasses.  Cane  sirup  and  the  various  grades  of  cane 
molasses  have  a  lead  number  of  above  3.00,  while  refiners  sirup  has  a 
lead  number  less  than  2.00. 

CANE  SIRUP. 

43. — Cane  sirup  is  the  clarified  juice  of  the  sugar  cane  which  has 
been  concentrated  to  a  water  content  of  not  exceeding  30%,  without 
the  removal  by  crystalization  of  any  of  its  sucrose.  The  same  deter- 
minations are  made  on  it  as  upon  molasses.  Cane  sirup  is  divided  into 
two  primary  classes  according  to  its  method  of  manufacture,  open 
kettle  sirup  and  vacuum  sirup,  which  names  are  sufficiently  indicative. 
Open  kettle  sirup  is  classified  according  to  the  method  of  clarification 
used.  In  those  of  the  Southern  States  which  do  not  produce  sugar,  but 
only  sirup,  the  clarification  is  by  heat  alone,  the  scums  formed  during 
the  heating  and  boiling  being  removed  by  hand  skimming.  In  Louisi- 
ana the  cane  juice  is  limed  and  sometimes  treated  with  sulfur  dioxid 
fumes  to  produce  a  more  complete  clarification  than  heat  alone  will 
bring  about  under  ordinary  conditions;  and  a  noticeable  change  in 
flavor  takes  place.  Also  less  invert  sugar  is  formed  during  the  boiling. 

SORGHUM  SIRUP. 

44. — Sorghum  sirup  is  produced  from  the  juice  of  the  sorghum  cane 
as  cane  sirup  from  sugar  cane,  and  like  cane  sirup,  is  made  by  both 
open  kettle  and  vacuum  processes.  The  clarification  in  both  is  by  heat 
alone  or  by  lime  and  heat.  Sulfur  is  rarely  or  never  used.  Sorghum 
sirup  is  distinguished  from  cane  sirup  (i)  by  its  distinctive  taste;  (2)  by 
its  greatly  increased  reducing  sugar  content;  (3)  by  its  high  ash.  Also, 
sorghum  sirup  is  rarely  or  never  bright  and  transparent,  while  good 
cane  sirup  usually  is;  and  sorghum  sirup  is  usually  darker  in  color  than 
cane  sirup.  The  same  determinations  are  made  on  sorghum  sirup  as  on 
molasses. 


MAPLE    SIRUP.  15 

MAPLE  SIRUP. 

45. — Maple  sirup  is  the  sap  of  the  suger  maple  tree  concentrated  to 
a  water  content  of  not  more  than  35c/c  without  the  removal  by  crystalli- 
zation of  any  of  its  sucrose.  Its  value  lies  in  its  exquisite  flavor;  and 
the  great  demand  on  this  account  together  with  the  high  cost  of  produc- 
tion, due  to  the  extreme  dilution  of  the  sap,  which  rarely  exceeds  3%  of 
sugar,  causes  its  high  price  in  the  market,  and  so  incites  to  many  at- 
tempts at  adulteration.  It  is  with  the  view  of  detecting  this  adultera- 
tion that  maple  sirup  and  sugar  have  been  especially  studied,  and  while 
much  remains  to  be  learned,  the  determinations  here  given  are  those 
which  thus  far  have  been  most  carefully  worked  out,  and  which  give  in- 
formation in  the  grosser  and  more  common  forms  of  adulteration. 

46.  Solids. — As  under  molasses  (a)  by  refractometer,  (b)  by  drying. 
Should  exceed  65%, 

47.  Total  ash. — Approximately  5  grams  are  carefully  weighed  in  a 
platinum  dish,  2  to  3  drops  of  oil  added  to  prevent  excessive  foaming, 
and  the  sirup  is  charred  over  a  small  open  flame.     The  dish  is  then 
placed  in  a  muffle,  preferably  electric,  and  all  the  carbon  burned  off  at 
a  low  red  heat.     The  muffle  should  not  be  tightly  closed  as  a  slight  cir- 
culation of  air  aids  in  burning  off  the  carbon,  which,  especially  in  adul- 
terated sirups,  is  very  resistant.     Cool,  weigh  and  calculate  as  total 
ash.     It  should  exceed  0.5%.     The  ash  of  many  maple  sirups  has  a 
greenish  tinge,  sometimes  extremely  marked,  due  to  traces  of  manga- 
nese.    Where  the  color  is  very  marked,  upon  adding  water  the  color 
changes  to  purple. 

48.  Insoluble  ash. — To  the  total  ash  in  the  platinum  dish  10  to  20 
cc.  distilled  water  are  added  and  brought  to  a  boil.     This  water  is  then 
poured  on  a  9  cm.  ashless  filter  and  the  dish  and  paper  washed  with 
hot  water  till  the  washings  amount  to  75-100  cc.     The  paper  is  then 
folded'  and  burnt  in  the  dish  with  great  care  until  the  last  spark  dis- 
appears, allowed  to  cool,  covering  with  a  watch  glass  meanwhile,  moist- 
ened with  a  few  drops  of  5%  solution  Na2Co3,  dried  in  water  oven  and 
again  ignited  over  gas  burner,  cooled  and  weighed.     Calculate  the  re- 
sult as  per  cent,  insoluble  ash.     It  should  exceed  0.15%.     The  mois- 
tening, drying,  and  reignition  are  for  the  purpose  of  binding  the  ash  to 
the  dish,  as  it  is  so  extremely  light  that  some  of  it  is  very  likely  to  be  lost 
unless  this  precaution  is  taken.    Save  the  washings. 

49.  Soluble    ash. — By   difference.     The    soluble    ash   is   nearly 
always  greater  than  the  insoluble,  and  in  pure  sirup  is  very  apt  to  be 
about  2/3  the  total  ash. 


l6  METHODS    FOR    SUGAR  ANALYSIS. 

50.  Alkalinity  of  the  soluble  ash. — To  the  washings  from  the 
insoluble  ash  add  1-2  drops  methyl  orange,  and  titrate  with  n/io  HC1. 
Express  the  result  as  cc.  n/io  HC1.     Also  calculate  the  result  on  i  gram 
soluble  ash,  in  order  to  compare  alkalinity  of  ash  of  sirups  having 
different  content  of  ash,  i.e.,  suppose  a  sirup  to  have  a  total  ash  of  0.6% 
and  a  soluble  ash  of  0.4%.     The  weight  of  the  total  ash  from  5  grams 
sirup  is  then  0.0300  gram,  and  the  weight  of  the  soluble  ash  is  0.0200 
gram.     If  this  soluble  ash  requires  2  cc.  n/io  HC1  to  neutralize  it,  the 
alkalinity  of  the  soluble  ash  would  be  2.00;  and  the  alkalinity  of 
i  gram  soluble  ash  2.00  divided  by  0.0200  =  100.0.     This  value  is 
used  in  comparing  sirups  having  different  ash  content,  since  the  ash 
of  adulterants  is  of  different  quality  from  maple  sirup  ash. 

51.  Alkalinity  of  insoluble  ash. — After  weighing  the  insoluble 
ash  add  10  cc.  n/io  HC1  and  heat  just  to  boiling.     Add  1-2  drops 
methyl  orange,  and  titrate  excess  of  acid  with  n/io  NaOH.     The 
difference  between  the  10  cc.  n/io  HC1  and  the  number  of  cc.  n/io 
NaOH  used  is  the  alkalinity  of  the  insoluble  ash,  and  is  so  expressed. 
Also  calculate  this  to  alkalinity  of  i  gram  insoluble  ash  as  under 
soluble  ash.     This  should  be  above  200. 

52.  Sucrose. — Determine  by  the   Clerget  method,   polarization 
before  and  after  inversion,  as  in  ^  29.     The  use  of  lead  acetate  solution 
for  clarification  is  not  necessary  in  light  colored  sirups,  but  5  cc.  alumina 
cream  should  be  used  to  ensure  a  bright  solution.     If  the  sirup  is  dark 
use  lead  acetate  solution,  and  if  necessary  dilute  until  a  good  reading 
can  be  obtained;  but  this  last  is  only  rarely  required. 

53.  Reducing  sugars. — Determine  as  under  cane  juice,  f  n,  on  a 
portion  of  the  polarization  solution  or  on  a  separate  sample  of  10  to  25 
grams  in  100  cc.     Always  clarify,  filter  and  remove  the  excess  of  lead 
before  testing  and  diluting  for  reduction. 

54.  Winton's  lead  number.* — This  determination  and  that  of  ash 
are  the  most  valuable  indications  of  the  purity  of  a  maple  sirup. 
Weigh  out  25  grams  of  the  sample,  wash  into  a  100  cc.  flask,  add  25 
cc.  Winton's  lead  sub-acetate,  shake  well,  and  let  stand  i  to  3  hours. 
Make  to  volume,  shake  and  filter,  rejecting  the  first  drops  of  filtrate. 
Place  10  cc.  of  the  filtrate  in  a  250  cc.  beaker,  add  40  cc.  distilled  water 
and  10  drops  concentrated  sulfuric  acid,  mix  thoroughly,  add  100  cc. 
95%  alcohol  and  let  stand  over  night.     Prepare  a  blank  with  25  cc. 
of  the  sub-acetate  and  distilled  wrater,  acidifying  with  acetic  acid  to 
prevent  formation  of  carbonate,  fill  to  mark  and  shake  thoroughly. 
Take  10  cc.  of  this  solution  and  add  water,  sulfuric  acid  and  alcohol  as 

*  J.  Am.  Chem.  Soc.,  28,  1204. 


MAPLE    SIRUP.  17 

to  filtrate  from  sirup  and  let  stand  likewise.  Prepare  Gooch  crucibles 
as  for  reducing  sugar  determinations,  heat  to  low  redness  in  muffle, 
cool  and  weigh.  Filter  the  precipitated  PbSO4  in  these  crucibles,  wash- 
ing with  95%  alcohol,  being  careful  to  remove  adhering  precipitate 
from  beaker  with  a  policeman.  Dry  in  water  oven,  heat  to  low  red- 
ness in  muffle,  cool  and  weigh.  Subtract  the  weight  of  precipitate 
of  the  sirup  from  the  weight  of  precipitate  from  the  blank  and  multi- 
ply the  difference  by  27.32,  the  factor  for  lead  precipitated  per  gent, 
sirup.  The  result  is  the  Winton  lead  number.  Example:  A -sample 
of  sirup  gives  a  PbSO4  precipitate  weighing  0.1125  grams.  The  pre- 
cipitate from  the  blank  weighed  0.1746  grams.  0.1746—0.1125  = 
0.0621.  0.0621  X27.32  =2.17  =lead  number. 

The  lowest  lead  number  for  a  pure  sirup  of  65%  solid  content  is  1.20. 
The  maximum  is  above  3.00,  with  an  average  of  about  1.80. 

55.  Malic  Acid  Value. — This  is  a  confirmatory  test  nearly  equal 
in  value  to  the  preceding. 

Modified  A.O.A.C.*  method. — Weigh  6.7  grams  of  the  sample  in  a 
sugar  dish  and  transfer  to  a  250  cc.  breaker  with  15  cc.  water.  Add  2 
drops  NH4OH  (sp.gr.  0.90) ;  shake,  add  i  cc.  of  a  10%  solution  of  CaCl2, 
then  60  cc.  95%  alcohol;  cover  with  a  watch  glass  and  heat  on  steam 
bath  for  1/2  hour.  Allow  to  stand  on  steam  bath  over  night  with  steam 
turned  off.  Filter  the  material  through  good  filter-paper  and  wash  the 
precipitate  with  75%  alcohol  until  the  filtrate  measures  100  cc.,  dry  and 
ignite.  Add  from  5  to  10  cc.  n/io  HC1  to  the  ignited  residue,  thor- 
oughly dissolve  the  lime  by  heating  carefully  to  just  below  the  boiling 
point;  cool,  and  titrate  the  excess  of  acid  with  n/ioNaOH,  using  methyl 
orange  as  an  indicator.  One-tenth  of  the  number  of  cc.  of  acid  neutral- 
ized by  the  ignited  residue  expresses  the  malic  acid  value.  Run  blanks 
with  each  set  of  determinations,  using  the  same  amount  of  reagents, 
NH4OH,  acid,  etc.,  and  subtract  the  result  on  the  blank  from  the  malic 
acid  value  obtained. 

56.  In  order  to  compare  samples  of  varying  water  content,  it  is 
best  to  calculate  all  results  to  the  water  free  basis.     The  following  are 
the  results  on  395  samples  of  sirup  from  the  maple  producing  regions 
of  the  United  States  calculated  to  water  free  basis. 


Total  ash. 

Soluble  ash. 

Insoluble 
ash. 

Lead  no. 

Malic  acid 
value. 

Maximum  
Minimum  .  .  . 

1.68 
o  68 

1.23 

0     -2C 

I.  01 
O    21 

4.41 
i  76 

i.  60 

O.2Q 

Average 

i  02 

o  64 

o  38 

2    72 

o.8<? 

*  Association  of  Official  Agricultural  Chemists. 
2 


l8  METHODS  FOR  SUGAR  ANALYSIS. 

MAPLE  SUGAR. 

57.  On    account    of    the    difficulty    of   getting    uniform    samples 
of  maple  sugar  for  the  various  determination,  it  is  best  to  make  a 
sirup  by  dissolving  the  sugar  in  boiling  water  and  making  the  same 
determinations  on  this  sirup  as  on  maple  sirup  presented   as   such. 
About  200  grams  of  the  sugar  are  placed  in  an  800  cc.  beaker  with 
sufficient  water  to  cover  it,  placed  over  a  gas  burner  and  heated  care- 
fully to  boiling.     The  sugar  dissolves  readily,  and  the  solution  is  boiled 
until  a  thermometer  placed  in  it  just  clear  of  the  bottom  reads  104°  C. 
The  resulting  sirup  is  allowed  to  stand  over  night  and  is  then  strained 
through  a  heavy  cotton  cloth.     The  cold,  strained  sirup  should  contain 
about  35%  water.     The  same  determinations  are  made  on  it  as  on 
maple  sirup  bought  as  such,  and  the  same  constants  apply.     If  it  is 
desired  to  determine  the  water  content  of  the  sugar  itself,  the  method 
of  Stanek  for  raw  sugars,  page  38,  gives  excellent  results. 

HONEY. 

58.  The  methods  for  the  examination  of  honeys  here  given  are  those 
of  the  A.O.A.C.  as  developed  by  Dr.  C.  A.  Browne,  and  published  in 
Bulletin  no  of  the  Bureau  of  Chemistry,  U.  S.  Department  of  Agricul- 
ture.    The  only  differences  are  the  substitution  of  the  Munson  and 
Walker  method  for  reducing  sugars  for  the  Allihn  method;  and  the 
addition  of  Fiehe's  test  for  commercial  invert  sugar,  which  has  been  de- 
veloped since  the  bulletin  was  written. 

If  the  honey  is  solid  it  should  be  liquefied  by  heating  on  steam  bath 
until  the  sugar  are  dissolved.  Most  honeys  thus  liquefied  will  remain 
in  this  state  for  some  time,  but  occasionally  one  begins  to  crystallize 
again  as  soon  as  cold.  Such  a  sample  must  be  weighed  out  while  still 
warm. 

OPTICAL  METHODS. 

59.  Direct  Polarization. — For  the  direct  polarization  of  honey, 
the  normal  weight,  26  grams,  of  the  liquefied  sample  is  dissolved  to  100 
metric  cc.  at  20°  C.  after  the  addition  of  5  cc.  alumina  cream.    The  solu- 
tion is  filtered  and  immediately  polarized  in  a  200  mm.  tube  at  20°  C. 
The  same  solution  is  again  polarized  after  18  or  20  hours  standing,  the 
second  reading  being  taken  as  the  constant  polarization  of  the  honey. 
The  difference  between  the  two  polarizations  is  taken  as  the  bi-rotation. 
After  taking  the  constant  reading  at  20°  C.  the  solution  is  brought  to  a 
temperature  of  87°  C.  and  again  polarized.     The  temperature  in  the 
jacketed  silver  tube  is  maintained  by  a  regulated  current  of  hot  water 


HONEY.  19 

and  constant  reading  can  usually  be  secured  within  5  minutes.  The 
field  is  never  so  clearly  marked  at  87°  C.  as  at  20°  C.  on  account  of  slight 
striations  produced  in  the  heated  liquid,  hence  readings  cannot  be 
made  with  the  same  degree  of  accuracy  as  at  the  lower  temperature. 
Nevertheless,  consecutive  readings  can  usually  be  obtained  agreeing 
within  0.1°  or  0.2°. 

60.  Invert  polarization. — Fifty  cc.  of  the  solution  for  the  direct 
polarization,  with  5  cc.  concentrated  HC1,  are  placed  in  a  400  cc.  beaker 
covered  with  a  watch  glass,  and  allowed  to  stand  at  room  temperature 
over  night.     In  the  morning  the  solution  is  neutralized  and  washed  into 
a  100  cc.  flask,  filled  to  mark  at  20°  C.,and  thoroughly  shaken.     It  is 
then  polarized  in  a  jacketed  silver  tube  at  20°  and  at  '87°  C.     The  read- 
ings are  doubled  to  correct  for  dilution  and  these  values  are  entered 
as  the  invert  polarizations  at  20°  and  87°  C.  respectively. 

61.  Calculation  of  Levulose. — Inasmuch  as  the  variations  in 
polarizations  at  different  temperatures  are  due  almost  entirely  to  fhe 
change  in  the  specific  rotation  of  levulose,  it  is  possible  to  calculate 
with  a  fair  degree  of  approximation  the  levulose  content  of  any  saccha- 
rine solution.  Wiley's*  optical  method  for  estimating  levulose  is  based 
upon  this  principle.     In  the  method  as  described  by  Wiley,  it  is  shown 
that  i  gram  levulose  in  100  cc.  shows  a  variation  of  0.0357°  V.  for  each 
degree  centigrade;  the  variation  for  67°  C.  would  therefore  be  2.3919. 
The  difference  in  the  direct  polarization  of  the  honey  at  20°  and  87°  C. 
divided  by  2.3919  will  give,  therefore,  the  grams  of  levulose  in  a  normal 
weight  of  honey;  from  this  the  per  cent,  of  levulose  may  be  obtained 
easily.     The  above  method  of  calculation,  however,  only  holds  for  solu- 
tions which  have  been  made  up  at  20°  and  87°  C.     The  polarization  at 
87°  C.  being  made  on  solutions  prepared  at  20°  C.  must  be  corrected  for 
the  dilution  due  to  the  expansion  of  the  liquid.     One  hundred  cc.  of 
water  at  20°  C.  will  expand  to  103.15  cc.  at  87°  C.;  the  polarization  at 
87°  C.  must,  therefore,  be  multiplied  by  1.0315  to  obtain  the  reading 
corrected  for  this  expansion. 

CHEMICAL  METHODS. 

62.  Moisture. — For  the  determination  of  moisture  in  honeys  2 
grams  of  the  sample  are  weighed  out  in  a  flat-bottomed  aluminum 
dish  2-1/2  inches  in  diameter,  containing  10  to  15  grams  fine  quartz 
sand  which  has  been  thoroughly  washed  and  ignited.  A  small  glass  stir- 
ring rod  is  weighed  with  the  dish  and  sand,  and  after  the  addition  of 

*  Wiley,  Principles  and  Practice  of  Agricultural  Analysis,  iii,  267,  (1897). 


2O  METHODS    FOR    SUGAR   ANALYSIS. 

the  honey  the  latter  is  dissolved  in  5  to  10  cc.  of  distilled  water  and  thor- 
oughly incorporated  with  the  sand  by  stirring  with  the  rod.  The  dish  is 
then  placed  in  a  vacuum  oven  and  dried  at  65°  to  7o°C.,  under  20  to  24 
inches  vacuum  to  constant  weight.  The  average  length  of  time  re- 
quired for  drying  samples  of  honey  is  about  18  hours;  with  honeys  of 
high  purity,  such  as  those  of  the  clover  and  alfalfa  types,  12  hours  drying 
or  even  less  is  sufficient,  while  with  low  grade  honeys  of  the  honey  dew 
class,  which  are  high  in  dextrins  and  gums,  36  hours  or  longer  are  re- 
quired to  secure  constancy  in  weight. 

63.  Invert  Sugar. — Ten  cc.  of  the  solution  used  for  the  direct  po- 
larization, 26  grams  to  100  cc.,  are  made  up  to  500  cc.  and  the  reducing 
sugars  as  invert  sugar  determined  by  Munson  and  Walker's  method. 
The  reducing  sugars  as  dextrose  are  also  found  from  the  proper  column 
in  the  table,  or  they  may  be  calculated  by  dividing  the  figure  for  invert 
sugar  by  factor  1.044. 

64.  Calculation  of  Dextrose.* — The  per  cent,  of  levulose  sub- 
tracted from  the  total  reducing  sugars  as  invert  will  give  very  closely 
the  per  cent,  of  dextrose  if  these  two  sugars  are  present  in  nearly  equal 
amounts.     If  the  two  sugars  differ  widely  in  per  cent,  an  errorf  is  in- 
troduced into  the  calculation  of  invert  sugar  and  hence  into  the  per  cent, 
of  dextrose.     It  is  therefore  most  accurate  to  reduce  the  levulose  to  its 
dextrose  equivalent  in  copper  reducing  power  by  multiplying  by  the 
factor  0.915.     This  subtracted  from  the  total  reducing  sugar  as  dex- 
trose wilPgive  the  true  per  cent,  of  dextrose. 

65.  Sucrose. — On  account  of  the  various  errors  involved  in  the 
estimation  of  sucrose  in  honeys  by  the  Clerget  method  of  double  polari- 
zation, such  as  the  difference  in  specific  rotation  of  levulose  in  neutral 
and  acid  solution,  the  sucrose  is  determined  by  the  gravimetric  method. 
Ten  cc.  of  the  solution  used  for  invert  polarization  are  made  up  to  25occ. 
after  neutralizing  the  free  acid  with  Na2  CO3,  and  the  invert  sugar  deter- 
mined  as   before.     The   difference   between  the  per  cent,  of  invert 
sugar  as  found  before  and  after  inversion  multiplied  by  0.95  gives  the 
per  cent,  of  sucrose. 

66.  Ash. — Five  grams  of  honey,  to  which  have  been  added  a  drop 
or  two  of  vegetable  oil,  are  carefully  heated  in  a  platinum  dish  until  in- 
tumescence ceases,  and  then  ignited  at  low  redness  until  a  white  ash  is 
obtained.     With  impure  honeys  of  the  honey-dew  class,  which-  are 
usually  high  in  ash  content,  it  is  sometimes  necessary  first  to  carbonize 
the  honey  and  wash  out  the  soluble  salts  with  hot  water;  this  solution  is 

*  Browne,  Analysis  of  Sugar  Mixtures,  J.  Amer.  Chem.  Soc.,  28,  446,  (1906). 
t  von  Lippmann,  Chemie  der  Zuckerarten,  i,  898. 


HONEY.  21 

added  to  the  ash  from  the  leached  char  and  the  whole  evaporated 
and  ignited  at  low  redness  as  before. 

67.  Dextrin. — Eight  grams  of  honey  are  transferred  to  a  100  cc. 
flask  with  4  cc.  of  water  and  sufficient  absolute  alcohol  to  complete  to 
the  mark.  A  little  care  is  required  to  affect  the  complete  removal  of  the 
honey  from  the  weighing  dish  without  using  more  than  4  cc.  of  water. 
The  transference  is  best  made  by  decanting  as  much  as  possible  of  the 
liquefied  honey  into  the  flask,  then  adding  2  cc.  of  water  to  the  dish  to 
take  up  any  adhering  honey  and  again  decanting.  By  using  i  cd  more 
of  the  water  in  two  successive  washings  and  adding  a  few  cc.  of  the  abso- 
lute alcohol  each  time  before  decanting,  the  honey  can  be  completely 
transferred  without  the  necessity  of  using  more  than  the  4  cc.  Abso- 
lute alcohol  is  used  finally  to  rinse  out  the  dish  and  is  then  added  to  the 
flask  with  continual  agitation  until  the  volume  is  completed  to  100  cc. 
After  shaking  thoroughly  the  flask  is  allowed  to  stand  until  the  dextrin 
has  settled  out  on  the  sides  and  bottom  of  the  flask  and  the  supernatant 
liquid  has  become  perfectly  clear,  usually  in  24  hours.  The  clear  solu- 
tion is  then  decanted  through  a  filter  and  the  precipitated  residue  washed 
with  10  cc.  of  cold  95%  alcohol  to  remove  adhering  liquid,  the  washings 
being  also  poured  through  the  filter.  The  residue  adhering  to  the  flask 
and  the  particles  which  may  have  been  caught  on  the  filter  are  dissolved 
in  a  little  boiling  distilled  water  and  washed  into  a  weighed  platinum 
dish.  The  contents  of  the  latter  are  then  evaporated  and  dried  in  a 
water  oven  to  constant  weight.  Should  the  amount  of  precipitate  be 
considerable,  it  is  necessary  to  dry  on  sand  in  vacuo  at  70°  C.  After 
determining  the  weight  of  the  dried  alcohol  precipitate,  the  latter  is 
redissolved  in  water  and  made  to  a  definite  volume.  The  following 
dilutions  are  employed  in  making  up  solutions: 

Weight  of  precipitate,  Volume, 

grams.  c.c. 

o.oo  to  0.5  100 

0.5    to  i  .o  200 

i .  o    to  i .  5  300 

i .  5    to  2 . 5  500 

The  sugars  are  then  determined  in  aliquots  from  the  filtered  solution 
of  the  alcohol  precipitate  both  before  and  after  inversion.  The  total 
precipitate  less  invert  sugar  and  sucrose  gives  per  cent,  dextrin.  With 
honey-dew  honey  giving  a  large  amount  of  alcohol  precipitate  it  is 
found  best  to  take  only  4  grams  of  honey  for  analysis;  in  other  respects 
the  method  of  procedure  is  the  same. 


22  METHODS  FOR  SUGAR  ANALYSIS. 

While  this  method  of  estimating  dextrin  in  honey  gives  much 
more  accurate  results  than  the  direct  weighing  of  the  alcohol  precipitate, 
it  cannot  be  said  to  give  the  true  dextrin  content  of  the  honey,  although 
it  is  believed  that  the  figures  obtained  are  a  close  approximation.  A 
small  amount  of  dextrin  always  escapes  precipitation  with  alcohol; 
furthermore,  no  account  is  taken  of  the  other  ingredients  which  may  be 
occluded  in  the  alcohol  precipitate  other  than  the  sugars,  and  no  cor- 
rection is  made  for  the  copper  reducing  power  of  the  honey  dextrin  it- 
self. This  latter  factor,  though  apparently  very  small,  might  prove  to 
be  of  some  importance  if  much  dextrin  were  present.  Notwithstand- 
ing these  limitations,  however,  the  per  cent,  of  dextrin  as  determined  by 
the  method  described  has  been  found  to  have  a  decided  value,  espe- 
cially when  it  is  wished  to  compare  honeys  of  different  origins. 

68.  Undetermined  Matter. — The  undetermined  matter  of  honey 
(wax  particles,  pollen  grains,  higher  alcohols,  tannins,  essential  oils, 
combined  acids,  etc.)  is  estimated  by  difference. 

69.  Free  Acid. — The  free  acid  in  honey,  expressed  as  formic  acid, 
is  determined  by  titrating  a  weighed  portion  of  the  sample,  after  solu- 
tion in  distilled  water,  with  n/io  NaOH,  using  phenol  phthalein  as  in- 
dicator.    It  is  customary  to  express  the  free  acid  in  honey  as  formic, 
although  other  acids  may,  no  doubt,  be  present.     In  soured  or  fer- 
mented honeys  acetic  acid  is  always  formed. 

70.  Commercial  Glucose. — Starch  sirup  resembles  liquefied  honey 
in  color  and  consistency,  so  that  the  appearance  of  a  sample  does  not 
indicate  adulteration.     It  is  largely  used  to  improve  the  appearance  of 
low  grade  dark  colored  honeys,  and  also  to  modify  the  taste  of  the  more 
rank  and  strongly  flavored  natural  honeys.     It  is  also  used  for  prevent- 
ing granulation,  the  addition  of  only  a  small  amount  of  glucose  checking 
the  crystallization  of  the  honey  permanently.     One  of  the  quickest  and 
simplest  methods  of  detecting  commercial  glucose  on  honey  is  the  test 
for  erythro  or  amylo-dextrin  with  iodin  proposed  by  Beckmann.*     A 
solution  of  the  suspected  honey  in  water  (1:1)  is  prepared  and  treated 
with  a  few  cc.  of  iodin  solution.     If  glucose  be  present  the  solution 
turns  red  or  violet.     The  depth  and  character  of  the  color  depending 
upon  the  quantity  and  nature  of  the  glucose  employed  for  adulteration. 
A  blank  test  with  a  pure  honey  using  the  same  quantity  of  iodin  solution 
should  be  made  at  the  same  time  for  the  purpose  of  securing  an  accurate 
comparison  of  color.     Beckmann  has  made  this  test  even  more  sensi- 
tive when  only  very  small  amounts  are  present  by  first  precipitating  the 

*  Zts.  Anal.  Chem.,  35,  267,  (1896).. 


HONEY.  23 

dextrin  of  the  honey  with  alcohol  and  applying  the  iodin  test  to  a  solu- 
tion of  this  precipitate  in  a  small  amount  of  water. 

On  account  of  the  extreme  variations  in  the  composition  of  honeys 
the  quantitative  determination  of  commercial  glucose  is  at  best  very 
unsatisfactory;  and  no  method  has  as  yet  been  devised  which  can  be 
depended  upon  to  give  results  within  several  per  cent,  of  the  truth,  so 
far  from  it,  in  fact,  that  it  is  not  thought  desirable  to  attempt  to  give  any 
method  so  apt  to  be  misleading. 

71.  Grape  Sugar  or  Commercial  Dextrose. — There  is  no  abso- 
lute method  for  the  estimation  of  added  grape  sugar;  yet  the  addition  of 
this  may  often  be  inferred  with  a  fair  degree  of  certainty.     If  the  dif- 
ference in  the  invert  polarization  of  a  honey  at  20°  and  87°  C.  falls  below 
20,  and  the  per  cent,  of  reducing  sugars  is  normal  and  no  reaction  for 
amylo-  or  erythro-dextrin  is  obtained  with  iodin,  then  commercial  dex- 
trose has,  in  all  probability,  been  added. 

72.  Invert    Sugar. — Commercial    invert    sugar    is    becoming    a 
common  adulterant  of  honey  and  as  its  sugars  are  identical  with  the 
principal  sugars  in  honey,  its  detection  is  very  difficult,  and  becomes 
possible  only  in  so  far  as  the  non-sugars  of  the  honey  are  modified  by 
the  addition  of  substances  added  to  the  invert  sugar  or  produced  in  the 
processes  of  its  manufacture.     In  the  Hertzfeld  and  similar  processes 
of  making  invert  sugar,  a  small  amount  of  furfural  is  produced,  and  a 
red  or  pink  color  is  produced  by  the  reaction  of  this  substance  with 
aniline  acetate.     The  method  employed  in  applying  this  test  is  as 
follows: — (a)   Preparation  of  Reagent.     This  should  be  freshly  pre- 
pared each  time  before  using.     Five  cc.  of  chemically  pure  anilin  are 
shaken  up  with  5  cc.  water  and  sufficient  glacial  acetic  acid  added 
(2  cc.)  to  just  clear  the  emulsion,     (b)  Execution  of  test: — Five  cc:  of  a 
concentrated  solution  of  honey  (i :  i)  are  treated  in  a  test  tube  with  one 
or  two  cc.  of  the  aniline  reagent.     The  latter  is  allowed  to  flow  down 
the  walls  of  the  tube  so  as  to  form  a  layer  upon  the  honey  solution.     If 
the  tube  is  gently  agitated  a  red  ring  forms  beneath  the  anilin  solution, 
this  color  becoming  gradually  imparted  to  the  whole  layer,  artificial 
invert  sugar  is  present. 

73.  Fiehe's  Test. — Another,  later,  and  in  some  respects  better, 
test  is  that  developed  by  Fiehe.*     Ten  cc.  of  i :  i  honey  solution  is  well 
shaken  in  a  test  tube  with  5  cc.  of  ether,  and  the  solutions  allowed  to 
separate.     The  ether  solution  is  poured  off  into  another  tube  and  a  few 
drops  of  a  solution  of  i  gram  resorcinol  in  100  grams  HC1,  sp.  gr.  1.19, 
added.     In  the  presence  of  the  decomposition  products  of  the  manu- 

*  Zts.  Unter.  Nahr.  u.  Genussm.,  16,  75. 


24  .  METHODS  FOR  SUGAR  ANALYSIS. 

facture  of  invert  sugar  by  heat  and  inversion  an  orange  color  appears, 
which  quickly  changes  to  a  dark  red  and  then  to  a  red-brown  color. 

74.  Neither  of  the  above  tests  develop  the  characteristic  color  with 
pure  honey,  even  if  it  has  been  heated  to  a  temperature  below  100°  C. 
for  several  hours;  but  if  it  has  actually  been  heated  to  boiling,  about 
107°  C.,  the  color  reactions  appear.     However,  it  is  of  rare  occurrence 
to  find  a  honey  which  has  been  boiled,  and  when  such  a  thing  happens 
it  is  readily  distinguished,  since  a  honey  so  treated  loses  all  its  char- 
acteristic honey  odor  and  flavor. 

COMMERCIAL  GLUCOSE  OR  STARCH  SIRUP. 

75.  Commercial  glucose  or  starch  sirup  is  made  by  the  incomplete 
hydrolysis  of  starch  by  dilute  mineral  acids  under  pressure.     The 
determinations  usually  made  are: 

Polarization. — Thirteen  grams  in  100  cc.  polarized  at  20°  C.  No 
clarification  is  necessary  for  higher  grades;  for  low  grade  and  dark 
colored  glucose,  clarify  with  2  to  5  cc.  of  lead  acetate  and  5  cc.  alumina 
cream.  Polarization  calculated  to  normal  weight  varies  from  150°  to 

175°. 

76.  Reducing  Sugars  as  Dextrose. — By  Munson  and  Walker's 
method  for  reducing  sugars.     See  also  reducing  sugars  under  cane 
juice,  If  n.     Usually  25%  to  35%  dextrose  is  present. 

77.  Ash. — Ash  10  grams  with  a  few  drops  of  oil  as  under  maple 
sirup,  If  47.     Ash  varies  from  0.05%  to  0.2%. 

78.  Dextrin. — The  dextrin  may  be  determined  as  under  dextrin  in 
honey,  f  67,  using  4  grains  material. 

DEXTRIN  (BRITISH  GUM). 

79.  Dextrin  is  manufactured  by  heating  starch  to  212°  or  275°  C. 
In  order  to  get  a  dextrin  which  shall  always  be  uniform  and  work  the 
same,  the  following  determinations  have  been  established  by  some  of 
the  largest  users. 

Moisture. — Dry  approximately  5  grams,  accurately  weighed,  for  5 
hours  at  105°  C.  (see  page  25).  Cool  in  dessicator,  weigh  and  cal- 
culate loss  as  moisture. 

80.  Ash. — Char  5  grams  of  the  sample,  to  which  have  been  added 
2  to  5  drops  vegetable  oil,  in  a  platinum  dish  of  100  cc.  capacity  over  an 
open  gas  flame,  and  when  intumescence  ceases  remove  to  muffle  and 
ash  completely.     Calculate  residue  as  per  cent.  ash.     If  the  sample  is 
slow  to  burn  down,  remove  the  dish  from  muffle,  cool,  leach  the  char 


DEXTRIN.  25 

with  hot  water  and  burn;  add  to  the  ash  the  teachings,  evaporate  to 
dryness,  ignite  and  weigh  as  ash. 

81.  Hot  Water  Insoluble. — Weigh  10  grams  in  the  sugar  dish 


FIG.  6. — DOUBLE-WALLED  DRYING  OVEN  FOR  105°  C.,  OR  ANY  TEMPERATURE 

OTHER   THAN   THAT   OF   B OILING   WATER. 

The  lower  ball  is  two-thirds  filled  with  toluene  or  any  other  liquid  having  the  boiling 
point  desired.  The  gas  burner  vaporizes  the  liquid,  thus  heating  the  oven.  The  vapor 
is  condensed  by  the  ball  condenser  above  and  returns  to  the  lower  ball  to  be  used  again. 

and  dissolve  in  water  with  the  aid  of  a  stirring  rod.  Wash  into  a  100  cc. 
flask  and  fill  to  mark.  Filter  through  a  tared  Gooch  crucible,  wash 
with  100-200  cc.  hot  water,  dry  and  weigh.  Calculate  increase  as  hot 
water  insoluble. 


26  METHODS  FOR  SUGAR  ANALYSIS. 

82.  Organic  Insoluble. — Burn  off  all  organic  matter  from  the 
residue  in  the  Gooch  used  for  hot  water  insoluble,  cool  and  weigh. 
Calculate  loss  in  weight  as  organic  insoluble. 

83.  Polarization. — Weigh  10  grams  in  the  sugar  dish,  dissolve  in 
cold  water,  wash  into  a  100  cc.  flask,  add  5  cc.  alumina  cream  and  make 
to  volume  at  20°  C.     Filter  and  polarize. 

84.  Dextrose. — Determine  reducing  sugar  as  dextrose  in  solution 
for  polarization  by  the  Munson  and  Walker  method. 

85.  Specific  Rotation. — Subtract  from  the  polariscope  reading 
the  reading  due  to  the  dextrose  in  10  grams  to  100  cc.     One  per  cent, 
dextrose  in  a  solution  of  26  grams  to  100  cc.  polarizes  0.8°  V.     There- 
fore in  a  10  gram  to  100  cc.  solution,  the  polarization  will  be  10/26  of 
0.8°  =0.30°.     This  is  not  absolutely  true,  as  the  specific  rotation  of 
dextrose  decreases  with  the  dilution,  but  it  is  true  for  the  small  amount 
of  dextrose  involved.     Calculate  the  specific  rotation  of  the  dextrin  by 

.     r          ,     0X66.5,   .       ,.  ,         26Xpol.  dextrin  .    ' 

the  formula          — ^,  in  which  a  =  —  -  and  66.5  =  specific 

100  10 

rotation  of  sucrose.  Example: — The  polarization  of  a  sample  of 
dextrin  is  105°  and  the  dextrose  content  of  the  sample  is  3.5090-  3-5% 
dextrose  in  a  10  gram  to  100  cc.  solution  polarizes  1.05°.  105°  —1.05°  = 
i°3-95°- 

103.95X26 

—  *£  i\J  *  £  i    —  (/'• 

10 

27O.27X66.S  .~ 

—^  =  179. 73  =  specific  rotation. 
100 

86.  Viscosity  of  Cold  Water  Solution. — Fifty  grams  of  the 
sample  are  weighed  out  in  the  sugar  dish  and  placed  in  a  porcelain 
mortar,  50  cc.  cold  distilled  water  added  and  the  dextrin  dissolved  by 
working  with  the  pestle.     When  most  of  the  dextrin  is  dissolved,  the 
solution  is  poured  into  a  250  cc.  beaker  and  25  cc.  water  added  to  the 
mortar  and  solution  is  completed.     This  is  added  to  the  solution  in  the 
beaker;  and  25  cc.  more  water  used  to  rinse  mortar  and  wash  pestle 
clean.    This  is  also  added  to  solution  in  beaker  which  is  then  thoroughly 
mixed  and  allowed  to  stand  i  hour.     At  the  end  of  that  time  the 
viscosity  is  determined  in  a  flow  viscosimeter  having  an  orifice  1/8"  in 
diameter.     The  viscosimeter  shown  (Fig.  8)  is  made  by  cementing  a 
100  cc.  cylinder,  from  which  the  base  has  been  cut,  into  a  brass  base 
turned  inside  to  a  cone  of  60°.     The  instrument  is  standardized  by 
filling  to  the  top  with  distilled  water,  keeping  the  finger  over  the  orifice. 
With  a  stop  watch  the  time  of  out-flow  is  taken,  beginning  when  the 
meniscus  passes  the  100  cc.  mark,  and  ending  when  it  passes  the 


DEXTRIN. 


50  cc.  mark.  This  is  usually  about 
5  seconds  for  a  column  of  the  height 
and  diameter  shown.  The  instru- 
ment is  dried  and  the  time  taken  in 
like  manner  on  the  dextrin  solution. 
This  varies  between  15  and  21  seconds. 
The  viscosity  is  expressed  as  the  quo- 
tient of  the  time  of  outflow  of  the  dex- 
trin solution  divided  by  the  time  of 
outflow  of  the  distilled  water,  both  at 
20°  C.,  multiplied  by  100.  Example: 
— The  time  of  outflow  for  water  is 
5  seconds,  and  for  a  sample  of  dextrin 
19.4  seconds. 

19.4X100       00 

=  388=  viscosity. 

O 

Of  course  any  type  of  flow  viscosim- 
eter  having  a  sufficiently  large  orifice 
can  be  used  in  like  manner.  The 
viscosity  determination  is  repeated  on 
the  same  solution  at  the  end  of  24 
hours  and  48  hours.  It  should  not 
change  markedly. 

87.  Viscosity  of  Hot  Water 
Solution. — Fifty  grams  of  the  sample 
are  weighed  into  a  tared  250  cc. 
beaker  provided  with  a  short  stirring 
rod,  100  cc.  water  added,  the  beaker 
covered  with  a  watch  glass  and  placed 
on  the  steam  bath  where  it  is  heated 
until  the  dextrin  is  all  dissolved.  The 
beaker  and  contents  are  again  weighed 
and  water  added  to  make  up  for  the 
loss.  The  solution  is  thoroughly 
mixed  and  cooled,  and  the  viscosity 
determined  as  on  the  cold  water  solu- 
tion, immediately,  after  24  hours,  and 
after  48  hours.  The  viscosity  should 
not  vary  much  from  that  of  the  cold 
water  solution,  nor  should  it  increase 
much  in  24  and  48  hours. 


FIG    7. — FLOW    VISCOSIMETER    WITH 

WATER  JACKET. 

The  bottom  of  the  viscosimeter  inside 
is  a  cone  of  an  angle  of  60°.  The  water 
jacket  can  be  kept  filled  with  water  of 
any  desired  temperature  at  which  sam- 
ples are  to  be  examined.  Keeping  a 
finger  over  the  outlet,  the  inner  cylin- 
der is  filled  with  the  sample  nearly  to 
the  top.  With  a  stop  watch  in  readi- 
ness, the  finger  is  removed  and  when  the 
meniscus  passes  the  100  mark,  the 
watch  is  snapped.  When  it  passes  the 
50  mark  the  watch  is  stopped.  The 
time  elapsed  divided  by  the  time  for  a 
standard  solution,  water,  for  example, 
is  the  measure  of  the  viscosity  of  the 
sample. 


28  METHODS  FOR  SUGAR  ANALYSIS. 

STARCH. 

88.  Determination  of  starch  in  cattle  feeds,  roots  and  other  starchy 
materials. 

(a)  Preparation  of  malt  extract,  and  correction  for  its  use  in 
starch  determinations.  Digest  10  grams  of  fresh,  finely  ground 
malt  2  hours  at  room  temperature  with  200  cc.  water  and  filter.  In 
each  of  2  flasks  place  50  cc.  water.  To  each  add  20  cc.  of  the  malt 
extract,  heat  i  hour  at  55°  C.  Heat  to  boiling  and  cool  to  55°  C. 
Add  20  cc.  more  of  the  malt  extract  and  heat  at  this  temperature  for 
i  hour.  Bring  to  boiling,  cool  and  make  up  to  500  cc.  and  filter. 
Place  200  cc.  of  the  filtrate  in  a  flask  with  20  cc.  of  HC1  of  1.125  SP- 
gr.;  connect  with  an  air  condenser  and  heat  in  boiling  water  bath 
for  2-1/2  hours.  Cool,  neutralize  with  Na2CO3  and  make  up  to 
250  cc.  Mix  thoroughly,  pour  through  a  dry  filter  and  determine 
dextrose  in  50  cc.  by  the  Munson  and  Walker  method.  The  average 
of  these  2  dextrose  determinations  is  to  be  deducted  from  the  total 
dextrose  as  found  from  the  starch  in  the  samples  under  examination. 
This  treatment  is  to  be  carried  on  simultaneously  with  the  determina- 
tion on  the  samples  themselves. 

89.  (b)  Determination. — Extract  from  i  to  6  grams  of  the  very 
finely  ground  material  on  an  asbestos  felt  with  5  successive  portions  of 
10  cc.  of  ether.     Wash  with  150  cc.  of  10%  alcohol  and  then  with  a 
little  strong  alcohol.     Place  the  residue  in  an  800  cc.  flask  with  50  cc. 
water.     Immerse  the  flask  in  a  boiling  water  bath  and  stir  constantly 
for  15  minutes  or  until  the  starch  is  gelatinized.     Cool  to  55°  C.  and 
add  20  cc.  of  the  malt  extract  and  maintain  at  this  temperature  for  i 
hour.     Heat  to  boiling  for  i  minute,  cool  to  55°  C.,  add  20  cc.  more 
of  the  malt  extract  and  maintain  at  this  temperature  for  i  hour.     Bring 
to  a  boil,  cool  and  make  up  to  500  cc.  and  filter.     Apply  iodin  test  for 
starch  to  the  residue  and  if  starch  is  found  reject  the  determination. 
Place  200  cc.  of  the  filtrate  in  a  flask  with  20  cc.  HC1  sp.  gr.  1.125. 
Connect  with  an  air  condenser  and  heat  in  a  boiling  water  bath  for 
2-1/2  hours.     Cool,  neutralize  with  Na2CO3  and  make  up  to  250  cc. 
Mix   thoroughly   and   pour   through   a   dry   filter.     Determine   dex- 
trose in  50  cc.  by  the  Munson  and  Walker  method.     From  the  weight 
of  dextrose  from  this  quantity  of  solution  subtract  the  correction 
found  in  (a).     Calculate  the  difference  as  per  cent,  dextrose.     This 
figure  multiplied  by  0.90  gives  per  cent,  starch.     The  amount  of  copper 
sub-oxid  obtained  by  the  reduction  should  preferably  be  above  0.30 
gram.     Use  such  weights  of  sample  as  will  give  this  quantity. 


SUGARS    IN    GRAINS,    CATTLE    FEEDS   AND    LIKE    MATERIAL.          29 

SUGARS  IN  GRAINS,  CATTLE  FEEDS  AND  LIKE  MATERIAL. 

90.  On  account  of  the  action  of  enzymes  in  grains,  cattle  feeds, 
etc.,  the  ordinary  methods  of  water  extraction  of  the  sugars  do  not  give 
correct  results  either  in  quantity  or  in  composition.  Extraction  with 
boiling  water  can  be  used  in  some  instances,  but  this  sometimes 
removes  reducing  substances  not  sugars;  and,  if  starch  is  present  in 
any  appreciable  quantity,  makes  a  gelatinous  solution  which  cannot  be 
filtered.  The  following  method  is  the  result  of  exhaustive  work  on 
this  subject  and  has  been  found  to  give  excellent  results: — Weigh  out 
12  grams  of  the  finely  ground  sample  into  a  300  cc.  graduated  flask, 
add  100  cc.  50%  alcohol  and  boil  on  steam  bath  for  i  hour  with  fre- 
quent shaking.  Use  a  small  funnel  in  neck  of  flask  to  reflux  vapor. 
Cool.  (At  this  point  it  may  safely  stand  over  night.)  Make  to  volume 
with  95  %  alcohol,  mix  thoroughly,  let  settle  and  draw  off  with  a  pipet 
200  cc.,  which  evaporate  on  steam  in  a  beaker  to  10  or  20  cc.  (The 
presence  of  a  trace  of  alcohol  is  not  harmful.  A  jet  of  air  playing 
on 'the  surface  of  the  liquid  greatly  hastens  the  evaporation.)  The 
solution  should  not  be  evaporated  to  dryness.  (If  a  short  necked, 
balloon  shaped  distilling  flask  and  small  distilling  apparatus  is  avail- 
able the  alcohol  may  be  recovered  for  use  at  75  to  80%  strength  by 
distilling  until  the  residue  foams  badly.  The  short  neck,  about  i 
inch,  of  the  flask  makes  it  possible  to  remove  the  residue  easily.  The 
100  cc.  containing  the  suspended  solid  matter  may  be  strained  through 
a  cotton  bag  and  the  alcohol  recovered  from  the  liquid  as  above.  It 
is  very  little  trouble,  and  makes  a  considerable  saving  where  large 
numbers  of  samples  are  run.)  Transfer  the  contents  of  the  beaker 
(or  flask)  to  a  100  cc.  graduated  flask,  removing  all  the  residue  care- 
fully ,with  a  policeman.  Add  enough  saturated  solution  of  neutral 
lead  acetate  to  produce  a  flocky  precipitate  and  let  stand  15  minutes. 
(May  stand  safely  over  night.)  Make  to  mark  with  distilled  water  and 
filter  through  folded  filter,  carefully  saving  all  the  filtrate,  except  the 
first  few  drops.  Add  to  the  filtrate  enough  anhydrous  Na2CO3  to 
precipitate  all  the  lead.  Let  stand  15  minutes  and  filter  through  a 
15  cm.  ashless  filter.  Over  75  cc.  filtrate  should  be  obtained.  Be 
sure  to  test  filtrate  for  lead  with  a  small  quantity  of  Na2CO3  and  if  any 
is  shown  add  more  anhydrous  Na2CO3  and  filter  again  through  the 
same  filter.  Use  25  cc.  of  the  clear  filtrate  for  determination  of  reduc- 
ing sugars  as  invert  by  the  method  of  Munson  and  Walker.  Place 
50  cc.  of  the  filtrate  in  a  250  cc.  beaker,  add  a  small  piece  of  litmus 
paper,  make  acid  with  acetic  acid,  add  5  cc.  concentrated  HC1  and  let 


30  METHODS    FOR    SUGAR   ANALYSIS. 

stand  over  night.  (Standing  48  hours  apparently  does  not  affect 
results.)  Neutralize  with  Na2CO3,  wash  into  a  100  cc.  flask,  make 
to  mark  with  distilled  water  and  mix  thoroughly.  Filter  if  necessary. 
Use  50  cc.  for  determination  of  total  sugars  as  invert  by  method  of 
Munson  and  Walker. 

The  amount  of  copper  sub-oxid  obtained  in  both  reducing  sugar 
and  total  sugar  determinations  .represents  the  sugar  contained  in  2 
grams  of  the  material,  so  the  weight  of  the  sugar  corresponding  to  the 
weights  of  the  copper  sub-oxid  when  divided  by  2  and  multiplied  by 
100  give  the  respective  per  cents,  of  sugar.  The  average  of  duplicates 
of  reducing  sugars  calculated  as  invert,  should  be  subtracted  from  the 
average  of  the  total  sugar  determinations,  calculated  as  invert,  and  the 
difference  multiplied  by  0.95,  giving  non-reducing  sugars  as  sucrose. 
Since  the  insoluble  material  occupies  space  in  the  flask  as  originally 
made  up,  it  is  necessary  to  correct  for  this  volume.  It  has  been  found 
as  the  result  of  a  large  number  of  determinations,  that  the  average 
volume  of  the  insoluble  matter  in  12  grams  of  feeds  mentioned  is  9  cc. 
making  the  correction  factor  0.97  for  12  grams  in  300  cc.  Therefore, 
all  results  calculated  as  per  cent,  sugar  should  be  multiplied  by  0.97  to 
give  true  per  cent,  in  material. 

LACTOSE  IN  MILK. 

91.  Lactose  in  milk  can  be  determined  by  the  polariscope,  but  the 
method  is  complicated  and  unsatisfactory.  The  best  method  is  the 
official  A.  O.  A.  C.  method.* 

(a)  Preparation  oj  the  milk  solution. 

Dilute  25  cc.  of  milk  with  400  cc.  water  in  a  500  cc.  graduated  flask 
and  add  10  cc.  of  a  solution  of  CuSO4  of  the  strength  given  for  Soxhlet's 
modification  of  Fehling's  solution;  add  8.8  cc.  n/2  NaOH.  After  the 
addition  of  the  alkali  solution  the  mixture  must  still  be  of  acid  reaction 
and  contain  copper  in  solution.  Fill  the  flask  to  the  mark,  mix,  and 
filter  through  a  dry  filter. 

(b)  Determination. 

Determine  the  lactose  in  the  solution  as  lactose  + 1  molecule  water 
by  the  Munson  and  Walker  method  and  Straughn  and  Given  table. 
Calculate  the  per  cent,  lactose  from  the  sp.  gr.  of  the  milk  as  determined 
by  a  delicate  spindle. 

*  Bui.  107,  Bu.  Chem.,  U.  S.  Dept.  Agr.,  p.  119.  , 


CONDENSED    MILK.  31 

CONDENSED  MILK. 

92.  Lactose. — Dilute  25   grams  with  400  cc.  water  in  a  500  cc. 
graduated  flask,  clarify  as  in  (a)  If  91,  and  determine  as  under  milk, 
using  i  lactose  4  sucrose  table. 

93.  Sucrose. — Invert  50  cc.  of  the  solution  prepared  for  lactose 
determination  with  5  cc.  concentrated  HC1  in  the  cold;  neutralize,  make 
up  to  poo  cc.  and  determine  reducing  sugars  as  invert.     From  the 
result  obtained  subtract  the  reducing  sugars  as  invert  corresponding 
to  the  lactose  previously  found,  and  multiply  the  result  by  0.95  for 
per  cent,  sucrose. 

94.  Sucrose  in  condensed  milk  is  also  determined  optically  by  the 
method  of  Patein  and  Dufau.*     To  200  grams  yellow  HgO,  with  300 
to  400  cc.  water  in  an  evaporating  dish,  add  cautiously  enough  HNO3 
to  just  dissolve  the  HgO.     Add  enough  NaOH  to  make  a  permanent 
precipitate,  dilute  to  1000  cc.  and  filter.     As  this  solution  tends  to 
become  more  acid  with  age,  by  the  deposition  of  basic  mercuric  salts, 
it  should  receive  a  little  alkali  from  time  to  time. 

To  50  cc.  of  a  20  gram  to  100  cc.  solution  of  condensed  milk  add  25 
cc.  water  and  5  cc.  of  the  Patein  and  Dufau  reagent  and  shake  well. 
Without  delay  run  in,  with  constant  shaking,  sufficient  NaOH  to  just 
bring  the  solution  to  neutrality  but  not  to  alkalinity,  using  litmus  paper 
for  indicator;  between  12  and  13  cc.  usually.  Make  up  to  100  cc., 
shake  well  and  polarize.  Invert  50  cc.  by  HC1  in  the  cold.  Make  up 
to  100  cc.,  polarize  the  invert  solution,  and  calculate  the  sucrose  by  the 
Clerget  formula,  being  careful  to  figure  back  to  original  weight  of 
material.  Correct  for  volume  of  precipitate  by  multiplying  the  grams 
protein  present  in  the  50  cc.  original  solution  used  by  0.73;  and  the 
grams  fat  in  the  same  solution  by  1.075.  Add  these  results  and  sub- 
tract from  100,  the  result  being  the  true  volume  of  the  solution.  The 
per  cent,  sucrose  divided  by  100  and  multiplied  by  the  above  gives  the 
true  per  cent,  sucrose. 

95.  Milk   Chocolates. — The    determination   of    sugars   is   made 
on  the  residue  from  the  fat  determination,  or  upon  another  por- 
tion of  about  10  grams  carefully  extracted  with  ether  or  petroleum 
ether.     The  extracted  residue  is  macerated  with  a  little  distilled  water 
in  a  mortar  to  a  smooth  cream  and  washed  into  a  200  cc.  flask  with 
about  150  cc.  water.     Clarify  and  make  up  the  solution  as  in  If  91  (a), 
and  make  the  determination  as  there  described,  using  the  i  lactose 
12  sucrose  table  for  calculating  the  lactose.     The  sucrose  is  determined 
as  in  ^  93. 

*  Annalesde  Chim.  7,  128.  (1902);  or  Zts.  Unters.  Nahr.  u.  Genussm.,  5,  726,  (1902). 


32  METHODS  FOR  SUGAR  ANALYSIS. 

REDUCING    SUGARS    AND    SUCROSE    IN  MISCELLANEOUS 

PRODUCTS. 

96.  Where  the  nature  of  the  material  is  such  that  there  can  be  no 
enzymic   action    (jellies,   jams,   sirups,   solid   and   liquid   medicines, 
candies,  mince  meat,  etc.,  etc.)  weigh  out  10  grams  and  wash  into  a  100 
cc.  flask.     Dissolve  as  completely  as  possible,  using  heat  if  necessary, 
in  which  case  cool  to  room  temperature  as  soon  as  solution  is  complete; 
add  a  saturated  solution  of  neutral  lead  acetate  until  no  more  precipi- 
tate forms,  mix,  make  to  mark,  shake  thoroughly  and  filter.     Remove 
the  excess  of  lead  with  anhydrous  sodium  carbonate  or  sodium  oxalate, 
and  determine  reducing  sugars  before  and  after  inversion  by  the  method 
of  Munson  and  Walker.     The  difference  between  the  two  results 
multiplied  by  0.95  gives  non-reducing  sugars  as  sucrose. 

Where  enzymic  action  may  take  place  or  the  solution  prepared  as 
above  cannot  be  filtered  or  will  not  filter  clear  (food  products  con- 
taining malt  preparations,  infant  foods,  etc.)  prepare  the  solution  by 
alcoholic  digestion  as  under  sugars  in  grains,  f  90,  and  make  the  deter- 
mination as  there  directed. 

REAGENTS. 

97.  Acids. 

Acetic,  C.  P.  99.5%. 

10%  solution. 
Hydrochloric,  C.  P.  concentrated,  sp.  gr.  1.20. 

Dilute,  sp.gr.  1.125. 

n/io,  carefully  standardized. 

n/2,  carefully  standardized. 
Nitric,  C.  P.  concentrated,  sp.  gr.  1.42. 

Dilute,  1:1. 

Dilute,  HNO3  500  cc.,  distilled  water  1500  cc. 
Sulfuric,  C.  P.  concentrated,  sp.  gr.  1.84. 
Alcohol,  absolute. 
Pure  neutral  spirits,  95%. 
Dilute,  75% 
Dilute,  50%. 
Alumina  cream. 

Dilute  a  saturated  solution  of  ammonia  alum  with  3  volumes 
distilled  water  and  add  strong  ammonia  till  just  alkaline. 
Let  stand  for  i  hour,  decant  supernatant  liquid  and  wash 
by.  decantation  for  several  days  until  nearly  free  from  sul- 
fates.  Make  to  volume  of  original  diluted  solution.  Shake 
thoroughly  each  time  before  using. 


REAGENTS.  33 

Ammonia,  C.  P.,  sp.  gr.  0.90. 

Aniline  Acetate. 

5  cc.  c.p.  aniline  are  shaken  up  with  5  cc.  water  and  2  cc. 
glacial  acetic  acid. 

Asbestos. 

Prepare  asbestos  by  combing  out  with  a  spatula  on  a  smooth 
piece  of  heavy  wrapping  paper.  Cover  with  a  saturated 
solution  of  NaOH  and  let  stand  for  24  hours.  Wash  free 
from  alkali,  cover  with  concentrated  HC1  and  let  stand  for 
46  hours.  Wash  free  of  acid  and  suspend  in  water,  using 
about  100  grams  of  the  moist  asbestos  in  1000  cc.  water. 

Bromin  Water. 
Saturated  solution  c.p.  bromin  in  distilled  water. 

Calcium  Chloride.     C.  P.  granulated. 
10%  solution. 

Ether.    U.  S.  P. 

Fiehe's  Reagent. 
i  gram  resorcinol  in  100  grams  concentrated  HC1. 

Lead  Acetate.     C.  P.  neutral  salt. 
Saturated  solution  in  distilled  water. 

Lead  Sub-acetate.  Home's  dry  salt.  Baker  and  Adamson's. 
Solution  of  54.3°  Brix,  or  prepare  by  boiling  together  430 
grams  normal  lead  acetate,  130  grams  litharge  and  1000  cc. 
water  for  i  hour.  Allow  to  cool  and  settle,  and  dilute  super- 
natant liquid  to  1.25  sp.  gr.  with  freshly  boiled  distilled  water. 
Winton's  Lead  Sub-acetate. — Dilute  i  volume  of  the  1.25 
solution  with  4  volumes  freshly  boiled  distilled  water.  Winton 
lead  number  blank  should  be  about  0.1700  gram. 

Litmus  Paper.     Squibbs'  neutral  strips. 

Malt.     Fresh  malt,  to  be 'ground  just  before  using. 

Methyl  Orange,  o.i  gram  in  100  cc.  distilled  water.  Use 
1-2  drops  to  25  cc.  solution  to  be  titrated. 

Patein  and  Dufau's  Reagent. 

To  200  grams  yellow  HgO,  with  300  to  400  cc.  water  in  an 
evaporating  dish,  add  cautiously  enough  HNO3  to  just 
dissolve  the  HgO.  Add  enough  NaOH  to  make  a  permanent 
precipitate  and  dilute  to  1000  cc.  and  filter.  As  this  solution 
tends  to  become  more  acid  with  age,  by  the  deposition  of 
basic  mercuric  salts,  it  should  receive  a  little  alkali  from  time 
to  time. 

3 


34  METHODS  FOR  SUGAR  ANALYSIS. 

Potassium  Ferrocyanide.     C.  P. 

20  grams  in  1000  cc.  distilled  water. 

Potassium  Iodide.     C.  P.  crystals. 

Dissolve  300  grams  and  make  up  to  1000  cc.  with  distilled 
water. 

Sodium  Carbonate.     C.  P.  anhydrous,  powdered. 

Sodium  Carbonate.     C.  P.  crystals,  fine. 
5%  solution. 

Sodium  Hydrate.     C.  P.  sticks  by  alcohol. 
n/2  solution,  carefully  standardized, 
n/io  solution,  carefully  standardized. 

Sodium  Oxalate.     C.  P.  powdered. 

Sodium  Thiosulfate.     C.  P.  crystals. 
19  grams  in  1000  cc.  distilled  water. 

Soxhlet's  Alkaline  Solution,     (a). 

173  grams  Rochelle  salts  and  50  grams  NaOH  dissolved  and 
made  to  500  cc.  with  distilled  water.  When  preparing  this 
solution  in  quantity,  the  Rochelle  salts  are  dissolved  to  a 
nearly  saturated  solution,  filtered,  as  the  solution  is  almost 
always  dirty,  and  diluted  to  37.05°  Brix  (1.16435  sp.  gr.). 
To  each  4.5  liters  of  this  solution  i  pound  of  NaOH  is  added 
and  dissolved  by  stirring. 

Soxhlet's  Copper  Solution,     (b). 

34.639  grams  C.  P.  CuSO4+5H2O  are  dissolved  and  made 
up  to  500  cc.  with  distilled  water.  When  preparing  in 
quantity,  CuSO4  is  dissolved  to  a  strong  solution  and  diluted 
to  11.3.°  Brix  (sp.  gr.  1.04557). 

Starch  Paste. 
Boil  2  grams  starch  with  200  cc.  distilled  water  for  5  minutes. 

Violette's  Alkaline  Solution. 

187  grams  Rochelle  salts  and  78  grams  NaOH  dissolved  and 
made  up  to  1000  cc. 

Violette's  Copper  Solution. 

34.639  grams  c.p.,  CuSo4  dissolved  and  made  up  to  1000  cc. 
For  use,  10  cc.  of  each  of  these  reagents  are  placed  in  a 
i.5/'X9"  test  tube  with  10  cc.  distilled  water.  The  copper 
should  be  completely  reduced  by  20  cc.  of  invert  sugar  solu- 
tion =0.05  gram  invert  sugar.  This  solution  is  prepared  by 
dissolving  2.375  grams  pure  sucrose  (pure  white  refined  sugar 
will  do)  in  water  and  diluting  to  100  cc.  Ten  cc.  concentrated 
HC1  are  added  and  the  whole  allowed  to  stand  over  night. 


REAGENTS.  35 

It  is  then  exactly  neutralized  with  NaOH  and  diluted  to  1000° 
cc.  The  Violette's  solution  in  the'  test  tube  is  brought  (o  a 
boil,  5  cc.  of  the  sugar  solution  added  and  the  whole  boiled 
2  minutes.  Sugar  solution  is  then  added  a  little  at  a  time, 
bringing  to  a  boil  after  each  addition,  until  the  blue  color 
just  disappears.  The  solution  is  then  tested  by  filtering  a  few 
drops  on  to  a  sugar  test  plate,  adding  a  drop  of  acetic  acid 
followed  by  a  drop  of  potassium  ferrocyanide.  A  brown 
coloration  indicates  the  presence  of  copper;  in  which  case  the 
cautious  addition  of  the  sugar  solution  as  above  should  be 
continued  till  no  test  for  copper  is  obtained. 

98.  Standardization  of  Brix  Hydrometers. — In  as  much  as 
hydrometers  as  purchased  are  seldom  correct,  it  is  best  to  test  each 
instrument  and  ascertain  its  error.     This  should  be  marked  on  the 
bulb  with  "diamond  ink"  or  with  ammonium  fluoride  made  to  a  paste 
with  starch  and  acetic  acid.     The  true  reading  of  the  instrument  is 
obtained  by  preparing  a  solution  of  pure  sucrose  (or  pure  refined  sugar) 
of  such  a  density  that  the  instrument  sinks  in  it  till  ebout  one-half  the 
stem  is  exposed.     The  reading  and  temperature  correction  are  taken  as 
usual.    Twenty-six  grams  of  the  solution  are  carefully  weighed  out  in  the 
sugar  dish,  washed  into  a  100  cc.  (true  cc.  as  20°  C.)  flask,  2  cc.  alumina 
cream  added;  and  after  the  solution  is  brought  to  20°  C.  the  flask  is 
filled  to  the  mark,  the  solution  filtered,  and  polarized  in  a  200  mm. 
tube.     The  polariscope  reading  is  the  per  cent,  sucrose  in  the  sugar  so- 
lution, which  is  the  true  degree  Brix.     If  the  polariscope  reading  is  the 
same  as  the  corrected  hydrometer  reading,  the  instrument  is  correct. 
If,  for  example,  the  corrected  hydrometer  reading  is  17.6°  and  the 
polariscope  reading  is  17.4°,  the  hydrometer  reads  0.2°  too  high,  and  the 
bulb  should  be  marked  uError+o.2."     If  the  hydrometer  reads  17.4° 
and  the  polariscope  17.6°,  the  hydrometer  reads  0.2°  too  low,  and  the 
bulb  should  be  marked  "Error— 0.2."     When  noting  the  correct  Brix 
reading,  the  error  of  the  spindle  as  well  as  the  temperature  correction' 
should  be  taken  into  consideration. 

99.  Polariscope. — The  polariscope  referred  to  is  in  all  cases  the 
Schmidt  and  Haensch  instrument,  or  the  Fric  or  Peters  having  the  same 
constants,  adjusted  for  a  normal  weight  of  26  grams  in  100  true  cc.  at 
20°  C.  or  26.048  grams  in  100  Mohr's  at  17.5°  C.     If  it  is  desired 
to  use  the  Laurent  instrument,  the  normal  weight  is  16.29  grams  in  100 
true  cc.     The  Mohr  flasks  are  graduated  to  hold  100  grams  of  water  at 
17.5°  C.     The  description,  construction  and  the  theory  of  the  various 
kinds  of  polariscopes  are  very  fully  discussed  in  the  works  of  Spencer, 


36  METHODS  FOR  SUGAR  ANALYSIS. 

Tucker,  Rolfe,  Wiechman  and  others  in  English;  and  in  many  standard 
German  and  French  works  on  sugar. 

Qpa.  If  it  is  at  any  time  desired  to  test  the  purity  of  any  other  sugars 
than  sucrose,  the  specific  rotations  of  which  are  given  in  circular  degrees, 
the  angular  reading  corresponding  to  the  reading  of  the  sugar  or 
Ventzke  scale  is  found  by  multiplying  the  polariscope  reading  by 
0.3468.  From  this  reading  the  specific  rotatory  power  of  the  sugar 

under  examination  is  found  by  the  formula*  [a]D  = ,  in  which 

cl 

a  =  reading  in  angular  degrees. 

c=weight  substance  in  100  cc. 

/=  length  of  observation  tube  in  decimeters. 

A  table  giving  the  empirical  formulae  and  most  important  properties 
of  the  sugars  most  frequently  encountered  follows.  For  more  detailed 
and  extended  information  one  should  refer  to  the  works  of  Tollens, 
von  Lippmann  and  others. 

loo.  A  TABLE  OF  THE  PROPERTIES  OF  THE  MORE 
COMMON  SUGARS. 

D-glucose,  C6H12O6,  aldo-hexose,  CHOH(CHOH)4CHO. 

Dextrose,  grape  sugar,  starch  sugar. 

Specific  rotation  10  %  solution  at  20°  C.,  53°. 

Reduces  Fehling's  solution,  K  =  100. 

Fermentable  with  yeast. 
D-mannose,  C6H  12O8,  aldo-hexose. 

Specific  rotation  13°. 

Reduces  Fehling's  solution,  K  =  no. 

Fermentable  with  yeast. 
D -fructose,  C6H12O6,  keto-aldose,  CH2OH(CHOH)3CO. 

CH2OH. 

Fructose,  levulose,  fruit  sugar,  chylariose. 

Specific  rotation,  25  grams  in  100  cc.  at  20°  C.,  —91.8°. 

Rotation  diminishes  as  temperature  rises. 

Reduces  Fehling's  solution,  K=go. 

Fermentable  with  yeast. 
Sucrose,  C12H.2f>lv  disaccharide. 

Saccharose,  cane  sugar. 

Specific  rotation,  17  grains  in  100  cc.,  at  20°  C.,  66.5°. 

Non-reducing. 

*  Wiley,  Principles  and  Practice  of  Agricultural  Analysis,  iii,  116,  (1897). 


REAGENTS.  37 

Fermentable  with  yeast. 

Inverted  in  cold  with   10%  HC1,  forming  equal  parts  d- 

glucose  and  d-fructose. 
Lactose,  C12H22On,  disaccharide. 

Specific  rotation  at  20°  C.,  52.53°  for  C12H22On  +  H2O. 

Reduces  Fehling's  solution,  K  =  7o. 

Not  fermentable  by  yeast,  but  is  fermented  by  special  fer- 
ments. 

Not  inverted  by  10  %  HC1  in  cold;  but  on  heating  hydrolizes 

to  d-glucose  and  d-galactose. 
Maltose,  C12H22On,  disaccharide. 

Specific  rotation,  10%  solution,  at  20°  C.,  138.3°. 

Reducing  Fehling's  solution,  1^=57.5. 

Fermentable  with  yeast. 

Not  inverted  by  10%  HC1  in  cold;  on  heating  hydrolizes  to 

2  molecules  d-glucose. 
Raffinose,  C18H32O16,  trisaccharide. 

Specific  rotation  105°. 

Non-reducing. 

Fermentable  with  yeast. 

Inverted  by  invertase  and   10%  HC1  in  cold,  forming  d- 

glucose  and  d-galactose. 

Note. — K=  ratio   of   reducing  power  to  that  of  d-glucose, 

which  is  taken  as  100. 


FIG.  8. — CONTINUOUS  POLARISCOPE  TUBE. 

This  tube  for  the  rapid  polarization  of  solutions  of  about  the  same  density  was  devised 
by  H.  Pellet,  but  modified  and  made  thoroughly  satisfactory  by  Spencer  and  Ewell  of  the 
U.  S.  Dept.  of  Agriculture.  A  short  rubber  tube  is  attached  to  one  of  the  curved  tubes  (A) 
and  a  long  rubber  tube  with  a  pinch-cock  to  the  other  (B).  After  filling  the  tube  with 
water  by  suction,  to  start  it,  the  solutions  are  siphoned  into  the  tube  as  required.  The 
fresh  solution  entering  through  the  bent  tube  issues  from  the  four  passages  shown  and 
sweeps  the  inner  face  of  the  cover-glass,  flows  the  length  of  the  tube,  carrying  the  old  solu- 
tion before  it,  and  escapes  through  the  four  passages  and  the  bent  tube  at  the  other  end. 
The  striations  where  the  old  and  new  solutions  meet  make  is  impossible  to  see  through  the 
tube  as  long  as  any  of  the  old  solution  remains  in  the  tube,  but  as  soon  as  that  is  gone,  the 
tube  is  clear  and  the  reading  can  be  made. 

101.  Continuous  Polariscope  Tube. — If  many  samples  are  to  be 
polarized,  much  time  may  be  saved  by  using  the  continuous  tube  de- 


38  METHODS  FOR  SUGAR  ANALYSIS. 

signed  by  Pellet,  and  modified  by  Spencer  and  Ewell,  shown  in  Fig.  8. 
The  tube  is  first  filled  with  water  by  suction.  The  successive  samples 
are  drawn  into  the  tube  through  tube  a  by  the  syphonic  action  of  the 
rubber  tube  attached  to  b,  which  is  provided  with  a  pinch  cock.  The 
samples  completely  displace  one  another,  entirely  clearing  the  tube  each 
time.  Unless  the  difference  in  density  is  very  great,  not  more  than 
50  cc.  of  solution  should  be  required  for  complete  displacement.  As 
many  as  500  polarizations  per  hour  can  be  made  with  this  tube,  with- 
out sacrifice  of  accuracy. 

102.  The  Estimation  of  Water  in  Raw  Sugars  by  Means  of  the 
Immersion  Refractometer.* — The  necessary  apparatus  for  this  deter- 
mination are  an  immersion  refractometer;  constant  temperature  tank; 
accurate  thermometer,  divided  into  tenths  of  degrees;  and  specially 
standardized  100  cc.  flasks.  The  flasks  are  to  be  cleaned  thoroughly 
and  a  mark  placed  on  the  neck  where  100  grams  of  recently  boiled 
distilled  water  at  17.5°  C.  would  bring  it.  The  tables  are  constructed 
for  this  volume,  so  this  part  of  the  work  must  be  accurate.  The  opera- 
tion consists  in  weighing  out  20  grams  of  the  sample  and  transferring  it 
to  one  of  the  100  cc.  flasks  with  water.  The  flask  is  placed  in  the 
constant  temperature  bath  and  allowed  to  stand  20  to  30  minutes, 
shaking  occasionally.  After  this  time,  the  volume  is  completed  with 
water,  held  in  a  flask  also  placed  in  this  bath,  shaken,  and  the  reading 
of  the  solution  taken.  The  temperature  of  the  solution  is  taken  by  a 
thermometer  divided  into  tenths  of  degrees,  and  should  be  the  same  at 
which  the  flask  is  filled.  If  the  reading  is  made  at  any  other  tempera- 
ture than  17.5°,  a  correction  taken  from  Table  2  is  added  or  subtracted 
from  this  reading,  depending  on  whether  the  temperature  of  the  test  is 
above  or  below  17.5°  C.  Having  made  the  correction,  the  per  cent, 
of  water  in  the  sugar  is  found  from  Table  i.  For  Example:  A 
sugar  so  treated  read  90.15  in  the  immersion  refractometer  at  15.5°  C. 
The  correction  for  this  temperature,  Table  2,  is  0.58.  Then,  90.15— 
0.58=89.57.  From  Table  1,89.5=3.025%,  and  0.07=0.0990  so  the 
moisture  content  is  2.935%. 

Another  case:  A  sugar  read  88.40  at  21.3°  C.  The  correction 
for  this  temperature  is  1.15,  so  88.40+1.15=89.55.  From  Table  i, 
89.55  =3.025 —0.06  =2. 96590  The  sugar  has  2.96%  moisture. 

It  is  well  to  check  the  accuracy  of  the  refractometer  and  of  the  flasks 
by  dissolving  20.02  grams  of  pure  dry  sugar  in  a  100  cc.  flask  and  mak- 
ing the  reading  at  17.5°  C.  The  reading  should  be  92.  If  any  other 
figure  is  obtained,  the  difference  between  this, and  92  should  be  the 
correction  for  the  instrument,  to  be  applied  before  using  the  table. 

*  V.  Stanek.,  Zts.  fur  Zuckerind.  in  Bohmen.,  35,  57,  (1910). 


METHODS    FOR    SUGAR   ANALYSIS. 

103.  TABLE  I. 
Water  Content  of  Raw  Sugars. 


39 


Refracto-         Per 
meter            cent, 
reading.         water 

1! 

Refracto- 
meter 
reading. 

Per 

cent, 
water. 

Refracto- 
meter 
reading. 

|| 
Per 
cent, 
water. 

i 

Refracto 
meter 
reading. 

Per 

cent, 
water. 

88.  o            4.900 

>             89.0 

3-650 

90.0 

[j 

2  .  4OO 

91  .0 

i  .150 

88.1         !  4-775  |         89-1 

3-525 

90.1 

2.275 

91.1 

i  .025 

88.2            4-650             89.2 

3.400             90.2 

2.I5O 

91.2 

0.900 

88.3            4.525             89.3 

3-275 

90-3 

2.025 

9i-3 

0-775 

88.4            4.400             89.4 

3-I50 

90.4 

1.900 

91.4 

0.650 

88.5            4-275             89-5 

3.025             90.5 

i-775 

9i-5 

0-525  i 

88.6            4.150 

89-6 

2  .900 

90.6 

1.650 

91  .6 

0.400 

88.7         !  4-025 

89.7 

2-775 

90-7 

I-525    ! 

91.7 

0.275 

88.8        :  3.900            89.8 

2  .650 

90.8 

1.400    i 

91.8 

0.150 

88.9           3-775  j         89.9 

2-525 

90.9 

1.275     ! 

91.9 

0.025 

• 
i 

Correction  for  Hundredths  Estimated  on  Scale. 

1 
0.03°  estimated  on  scale  =—0.04%  water. 

o  .  05°  estimated  on  scale  =  —  o  .  06%  water. 

0.07°  estimated  on  scale  =  —0.09%  water. 

METHODS    FOR   SUGAR  ANALYSIS. 


TABLE  II. 
104.  Table  of  Temperature  Corrections  for  Determination  of  Water  in  Raw  Sugars. 


Temp. 
°C. 

Subtracted 
from 
refrac- 
tometer 
reading. 

Temp. 
°.C. 

Added  to 
refrac- 
tometer 
reading. 

Temp. 
CC. 

Added  to 
refrac- 
tometer 
reading. 

»jjgp 

Added  to 
refrac- 
tometer 
reading. 

15.0 

0.72 

17.6 

0.03 

2O.  2 

0.82 

22.8 

1.62 

IS-* 

0.70 

17.7 

0.06 

20-3 

0.85 

22.9 

1-65 

15-2 

0.67 

17-8, 

0.09 

20.4 

0.88 

23.0 

i  .69 

15-3 

0.64 

17.9 

O..I2 

20.5 

0.91 

23.1 

1.72 

15-4 

0.61 

18.0 

0.15 

20.6 

0.94 

23.2 

i-75 

15-5 

0.58 

18.1 

0.18 

20.7 

0.97 

23-3 

1.78 

15-6 

o-55 

18.2 

O.2I 

20.8 

I.OO 

23-4 

1.81 

15-7 

0.52 

18-3 

0.24 

20.9 

1.03 

23-5 

1.85 

15-8 

0.49 

18.4 

0.27 

21.0 

i.  06 

23-6 

1.88 

15-9 

0.46 

18.5 

0.30 

21  .1 

i  .09 

23-7 

1.91 

16.0 

0.44 

18.6 

°-33 

21  .2 

I  .12 

23-8 

1.96 

16.1 

0.41 

18.7 

0.36 

21.3 

1.  15 

23-9 

1.99 

16.2 

0.38 

18.8 

o-39 

21.4 

1.18 

24.0 

2.03 

16.3 

°-35 

18.9 

0.42 

21.5 

I  .22 

24.1 

2.06 

16.4 

0.32 

19.0 

0-45 

21.6 

1-25 

24.2 

2.09 

16.5 

0.29 

19.1 

0.48 

21-7 

1.28 

24-3 

2  .12 

16.6 

0.26 

19.2 

0.51 

21.8 

J-31 

24.4 

2-15 

16.7 

0.23 

19-3 

0-54 

21.9 

i-34 

24-5 

2.19 

16.8 

0.20 

19.4 

o-57 

22.0 

i-37 

24-6 

2  .22 

16.9 

0.17 

19-5 

0.61 

22  .1 

1.41 

24.7 

2.2S 

17.0 

O.IS 

19.6 

0.64 

22  .2 

1.44 

24.8 

2.29 

17.1 

0.12 

19.7 

0.67 

22.3 

1.47 

24-9 

2.32 

17.2 

N       O-O9 

19.8 

0.70 

22.4 

1.50 

25.0 

2-35 

17-3 

O.O6 

19.9 

o-73 

22.5 

i-53 

25.1 

2.38 

17.4 

O.O3 

20.  o 

0.76 

•22.6 

1.56 

25.2 

2.42 

i7-5 

O.OO 

20.  i 

0.79 

22.7 

i-59 

25-3 

2-45 

METHODS    FOR   SUGAR  ANALYSIS. 


105.  Geerligs'  Table  for  Dry  Substance  in  Sugar-house  Products  by  Abbe  Refrac 
tometer,  at  28°  C.  (Intern.  Sugar  /.,  10,  69.) 


Index. 
Refrac- 
tion. 

Per  cent  dry. 
Substance. 

Decimals. 

Index. 
Refrac- 
tion. 

Per  cent  dry. 
Substance. 

Decimals. 

•  3335 

i 

o.oooi  =  0.05 

0.0010=    .75 

1.4104 

46 

0.0005  =  0.25 

0.0016  =  0.8 

•  3349 

2 

0.0002  =  0.1 

0.0011=    .8 

1.4124 

47 

0.0006  =  0.3 

0.0017  =  0.85 

•  3364 

3         o  .  0003  =  0.2 

0.0012=    .8 

i.4i45 

48 

0.0007  =  0.35 

0.0018  =  0.9 

•  3379 

4        10.0004  =  0.25 

0.0013=    .85 

1.4166 

49 

0.0008  =  0.4 

0.0019  =  0.95 

•  3394 

5         0.0005  =  0.3 

0.0014=^    .9 

1.4186 

50 

0.0009  =  0.45 

0.0020=  1  .0 

•3409 

6 

0.0006  =  0.4 

0.0015=    .0 

1.4207 

5i 

0.0010  =  0.5 

O.OO2I""  I,O 

.3424 

7 

0.0007  =  0.5 

1.4228 

52 

0.0011  =  0.55 

•  3439 

h 

0.0008  =  0.6 

1.4249 

53 

•  3454 

9 

0.0009  =  0.  7 

1.4270 

54 

.3469 

10 

, 

1.4292 

55 

0.0001  =  0.05 

0.0013  =  0.55 

1.3484 

ii 

o.oo   1  =  0.05 

1-4314 

56 

0.0002  =  0.1 

0.0014  =  0.6 

I.3SOO 

12 

0.0002  =  0.  i 

1-4337 

57 

0.0003  =  0.  i 

0.0015  =  0.65 

i.3Si6 

13 

o  .  0003  =  0.2 

1-4359 

58 

0.0004  =  0.15 

0.0016  =  0.7 

1-3530 

14 

0.0004  =  0.25 

1.4382 

59 

0.0005  =  0.  2  * 

0.0017  =  0.75 

L3546 

15 

0.0005  =  0.3 

1.4405 

60 

o.ooo6  =  c  .2-. 

O.OOI^  =O.8 

1.3562 

16 

0.0006  =  0.4 

1.4428 

61 

0.0007  =  0.3 

0.0019  =  0.85 

1.3578 

i? 

0.0007  =  0.45 

i  -4451 

62         0.0008  =  0.35 

0.0020  =  0.9 

1-3594 

18 

0.0008  =  0.5 

1.4474 

63 

0.0009  =  0.4 

0.0021  =  0.9 

I    3611 

19 

0.6009  =  0.6 

1.4497 

64 

0.0010  =  0.45 

0.0022  =  0.95 

1.3627 

20 

0.0010  =  0.65 

1.4520 

65 

o.oon  =  0.5 

0.0023  =  i.o 

1.3644 

21 

0.0011  =  0.7 

1-4543 

66 

0.0012  =  0.5       0.0024  =  1.0 

1.3661 

22 

0.0012  =  0.75 

i  i.  4567 

67 

1.3678 

23 

0.0013  =  0.8 

I-459I 

68 

1.3695 

24 

0.0014  =  0.85 

1.4615 

69 

I.37I2 

25 

0.0015  =  0.9 

1.4639 

70 

1.3729 

26 

0.0016  =  0.95. 

1.466 

71 

• 

!  1.4687 

72 

1.3746 

27 

0.0001  =  0.05 

0.0012  =  0.6 

1.3764            28' 

0.0002  =  0.  i 

0.0013  =  0.65  ji.4711 

73 

O.COOI  =  O.O 

0.0015  =  0.55 

1.3782             29          0.0003  =  0.15 

0.0014  =  0.7 

•4736 

74          0.0002  =  0.05 

0.0016  =  0.6 

1.3800            30          0.0004=0.2 

0.0015  =  0.75 

.4761 

75 

0.0003  =  0.  1 

0.0017  =  0.65 

1.3818            31          0.0005  =  0.25 

0.0016  =  0.8 

.4786 

76 

0.0004  =  0.  15 

0.0018  =  0.65 

1.3836           32         o.ooo6=\o.3 

0.0017  =  0.85 

.4811          77 

0.0005  =  0.2 

0.0019  =  0.7 

0.3854           33        :o.  0*07  =  0.  35  0.0018  =  0.9 

.4836^         78 

0.0006  =  0.2 

0.0020  =  0.75 

1.3872           34         0.0008  =  0.4     0.0019  =  0.95       .4862 

79          0.0007  =  0.25 

0.0021  =  0.8 

1.3890            35          0.0009  =  0.450.0020=1.0    ;      .4888 

80          0.0008  =  0.3 

0.0022  =  0.8 

1.3909            36          0.0010  =  0.5 

0.0021  =  1.0        .4914 

81          0.0009  =  0.35 

0.0023  =  0.85 

1.392.8 

37 

0.0011  =  0.55 

•  4940 

82         0.0010=0.35 

0.0024  =  0.9 

1.3947 

38 

.4966 

83         0.0011  =  0.4 

0.0025  =  0.9 

1.3966 

39 

•  4992 

84 

0.0012  =  0.45 

0.0026  =  0.95 

1.3984 

40 

| 

.5019 

85 

0.0013  =  0.5 

0.0027  =  1  .0 

1.4003 

4i 

.5046 

86 

0.0014  =  0.5 

0.0028  =  1.0 

0- 

1.4023            42          0.0001  =  0.05 

'3^13 

o  0012  =  0.6         .5100 

°7 
88 

\ 

1.4043            43          0.0002  =  0.1 

0.0013  =  0.65      .5127 

89 

1.4063            44         .0.0003=0.15 

0.0014  =  0.7         -5155;        90 

1.4083            45          0.0004  =  0.2 

0.0015  =  0.  75 

42 
io6. 


METHODS    FOR   SUGAR  ANALYSIS. 
Table  of  Corrections  for  the  Temperature. 


Tempera- 
ture of 
the  prisms 
in°C. 

Dry  substance. 

o          5 

10 

IS              20 

25 

30         40         50 

60 

70 

80 

90 

Subtract. 

20 

o.S3    0.54 

0.55     0.56     0.57 

0.58 

0.60    0.62     0.64'    0.62 

. 

0.61 

0.60 

0.58 

21 

0.46 

0.47 

0.48 

O.49      0.50 

0.51 

0.52     0.54    0.56    0.54 

0-53 

0.52 

0.50 
0.44 

22 

0.40 

0.41 

0.42 

0.42     0.43 

0.44     0.45     0.47     0.48    0.47 

0.46 

0.45 

2.3 

o.33 

0.33 

0.34 

0.35     0.36 

O.37     0.38     0.39     0.40    0.39 

0.38 

0.38 

0.38 

24 

o.  26 

O.  26 

0.27 

0.28     0.28 

0.29 

0.30    0.31     0.32 

0.31 
o.  23 

0.31 
0.23 

0.30 

0.30 

25 

O.2O 

O.20 

O.2I 

O.  21      O.22 

O.  22 

0.23     0.23     0.24 

0.23 

0.22 

25 

0.  12 

0.12 

0.13 

O.I4      0.14 

o.  14 

o.  150.15    o.   6    o.  16 

o.  16 

0.15 

0.14 

27 

O.O7 

0.07 

0.07 

O.O7      O.07 

O.07 

0.08    0.08    0.08    0.08 

0.08 

6.08 

O.O7 

Adi. 

29 

0.07 

0.07 

0.07 

0.07!   0.07)  0.07    0.08    0.08    0.08 

o.c8 

0.08 

0.08 

0.07 

3° 

O.  12 

O.  12 

•  13 

o.J4    0.14    0.14    0.15    0.15     0.16 

o.  16 

o.  16 

0.15 

0.14 

3* 

A 

O    2O|     O.2O 

0.21 

O  .  2  I       0.22 

0.22      O.23      O.23       0.24 

0.23 

0.23 

0.23 

O.22 

32 

0.26 

0.26 

0.27 

0.28    0.28 

0.29 

0.30    0.31    0.32 

0.31 

0.31 

0.30 

0.3O 

33 

0.33 

0.33 

0.34 

0.35     0.36 

0.37 

0.38    0.39    0.40 

0.39 

0.38 

0.38 

0.38 

0.44 

3* 

0.40 

0.41 

0.42 

0.42     0.43 

0.44     0.45     0.47     0.48 

0.47 

0.46 

0.45 

35 

0.46 

0.47 

0.48 

0.49    0.50 

0.51 

0.52    0.54    0.56 

0.54 

0.53 

0.52 

0.50 

107.  Schmitz'  Table  for  the  Calculation  of  Per  Cents  Sucrose  ; 

allowance  being  made  for  variations  in  the  specific  rotatory  power  of 
cane-sugar.     Corrected  for  an  increase  in  volume  of  i  /io. 

Directions  for  using  Schmitz'  Table. — Note  the  degree  Brix  (not 
corrected  for  temperature)  of  the  solution.  Measure  out  100  cc.,  add 
the  lead,  and  dilute  to  no  cc.  Filter  and  polarize  in  200  mm.  tube. 
Take  the  number  in  the  table  opposite  the  integral  part  of  the  polari- 
scopic  reading  and  under  the  degree  Brix  nearest  that  observed,  and 
add  to  it  the  number  corresponding  to  the  tenths  as  shown  in  the  small 
table%  The  sum  so  obtained  is  the  per  cent  sucrose  in  the  solution. 


METHODS    FOR    SUGAR  ANALYSIS. 
Schmitz'  Table  for  the  Calculation  of  Per  Cents  Sucrose. 


43 


Polari- 
scope 
reading. 

Degree  Brix. 

4   S 

i 

0.29    0.29    0.29    0.28    0.28      0.28      0.28      0.28 

i                i 
0.28       0.28       0.28       0.28 

2 

°-57     0-57     0-57     O-57       0.56       0.56       0.56 

0.56       0.56 

0.56       0.56 

3 

0.85     0.85     0.85!    °-85    '    °-85 

0.85      0.84 

0.84 

0.84 

o  .  84       o  .  84 

4 

1.12           I  .  12 

5 

1.42     1.42     1.41        1.41 

1.41     1.41 

1.40 

1.40 

1.40      1.40 

6 

i  .  70     i  .  70       i  .69 

1.69       1.69 

1.68 

1.68   |    1.68       1.67 

7 

1.98     1.98       1.98 

1.97        1-97 

1.96 

1.96 

1.96       1.95 

8 
9      . 

2.26       2.26 

2  .  26          2  .  25 

2.25 

2.24 

.2.24 

2.23 

2-54 

2  .  54        2  .  53 

2-53 

2.52 

2'.  52       2.51 

10 

2.82 

2.82        2.81 

2.81 

2-79 

2-79 

2.78 

1  1 

12 

3-10       3.09 

3-09 

3.08 

3.08       3-07 

3-  48       3-38 

3-37 

3.36    I    3.36 

3-35 

13 

3-66 

3.65 

3-64 

3.64 

3-63 

14 

3-94 

3-93 

3-92 

3-92 

3-91 

IS 

Degree  Brix  from  0.5  to  12.0. 

4.21 

4.20 

4.19 

4-19 

16 

Tenths  of  the  polariscope        Per  cent 
reading.                           sucrose. 

V 

4-49 

4.48 

4-47 

4-47 

17 

4-77 

4.76 

4-75 

18 

5-03 

5-02 

19 

o.i                                    o  .  03 

5-32        5-31 

20 

5.58 

21 

0.2                                                     O  .  O6 

S.S6 

0.3                                                     0.08 

0.4                                    o.  ii 

0.5                             0.14 

0.6 


0.8 
0.9 


o.  19 


0.25 


44  METHODS  FOR  SUGAR  ANALYSIS. 

Schmitz'  Table  for  the  Calculation  of  Per  Cents  Sucrose.*     (Continued.) 


Polari- 
scope 
reading. 

Degree  Brix. 

6.5 

7.0 

7-5 

8.0 

8.5 

9.0 

i 

0.28 

0.28 

0.28 

0.28 

0.28 

0.28 

0.28 

0.28 

0.28 

0.27 

0.27 

0.27 

2 

0.56 

0.56 

0.55 

0-55 

0-55 

0-55 

0.55 

o.SS 

o.SS 

0.55 

o.SS 

o.SS 

3 

0.84 

0.83 

0.83 

0.83 

0.83 

0.83 

0.83 

0.82 

0.82 

0.82 

0.82 

0.82 

4 

i  .  ii 

i.  ii 

i.  ii 

i  .  ii 

i  .  ii 

I  .  IO 

I  .  IO 

I  .  10 

I  .  IO 

I  .  10 

1.09 

1.09 

5 

1-39 

1-39 

1-39 

1.38 

1.38 

1.38 

1.38 

1-37 

1.37 

1-37 

1.36 

1.36 

6 

1.67 

1.67 

1.66 

1.66 

1.66 

1.66 

i.  65 

i.  65 

1.64 

1.64 

1.64 

1.64 

7 

1-95 

1-95 

1-94 

1-94 

1-93 

1-93 

1-93 

1.92 

1.92 

I-9I 

1.91 

1.91 

8 

2.23 

2.22 

2.22 

2.22 

2.21 

2.21 

2.20 

2.20 

2.19 

2.19 

2.18 

2.18 

9 

2.51 

2.50 

2.50 

2.49 

2-49 

2.48 

2.48 

2.47 

2.47 

2.46 

2.46 

2-45 

10 

2-79 

2.78 

2.78 

2.77 

2.76 

2.76 

2.75 

2-75 

2.74 

2-74 

2-73 

2-73 

ii 

3.06 

3-06 

3-05 

3-05 

3-04 

3-03 

3-03 

3.02 

3-02 

3-01 

3-00 

3-00 

12 

3-34 

3-34 

3-33 

3-32 

3-32 

3-31 

3-30 

3-30 

3-29 

3-28 

3-28 

3-27 

13 

3-62 

3-6i 

3-6l 

3-60 

3-59 

3-59 

3.58 

3-57 

3-56 

3-56 

3-55 

3-54 

U 

3-9° 

3.89 

3-88 

3-88 

3.8? 

3-86 

3.8s 

3-85 

3-84 

3.83 

3-82 

3-82 

IS 

4.18 

4.17 

4.16 

4-15 

4-15 

4.14 

4-13 

4.12 

4.  ii 

4.11 

4.10 

4.09 

16 

4.46 

4-45 

4-44 

4-43 

4.42 

4-41 

4.40 

4-40 

4-39 

4.38 

4-37 

4.36 

i? 

4-74 

4-73 

4.72 

4.71 

4.70 

4.69 

4.68 

4-67 

4.66 

4-65 

4-64 

4-63 

18 

5-01 

5-00 

4-99 

4-99 

4-97 

4-97. 

4.96 

4-95 

4-93 

4-93 

4.91 

4.91 

19 

5-29 

5-28 

5-27 

5-26 

5-25 

5-24 

5-23 

5-22 

5-21 

S-20 

5-19 

5-18 

20 

5-57 

5.56 

5-55 

5-54 

5-53 

5-52 

5-51 

5-50 

5-49 

5-47 

S.46 

5-45 

21 

5.85 

5.84 

5-83 

5-82 

5.8i 

5-79 

5.78 

5-77 

5.76 

5-75 

5-74 

5-73 

22 

6.13. 

6.12 

6.  ii 

6.09 

6.08 

6.07 

6.06 

6.05 

6.03 

6.02 

6.01 

6.00 

23 

6.41 

6.40 

6.38 

6.37 

6.36 

6.35 

6-33 

6.32 

6.31 

6.30 

6.28 

6.27 

24 

6.67     6.66 

6.65 

6.64 

6.62 

6.61 

6.60 

6.58 

6-57 

6.56 

6.54 

25 
26 
27 

6-94 

6-93 

6.91 

6.90 

6.89 

6.87 

6.86 

6.84 

6.83 

6.82 

7.22 

7.20 

7.19 

7-17 

7.16 

7.15 

7-13 

6.12 

7.10 

7.09 

7.48 

7.46 

7-45 

7-44 

7.42 

7.41 

7-39 

7.38 

7.36 

28 

7.76 

7-74 

7-73 

7-71 

7.70 

7-68 

7.65 

7.6s 

7.63 

29 

8.02 

8.00 

7-99 

7-97 

7.96 

7-94 

7-92 

7-91 

30 

8.28 

8.26 

8.25 

8.23 

8.21 

8.20 

8.18 

31 

8.55 

8-54 

8.52 

8.50 

8.49 

8.47 

8.45 

32 

8.83 

8.81 

8.80 

8.78 

8.76 

8.74 

8.73 

33 

9.09 

9.07 

9-05 

9-°3 

9.02 

9.00 

34 

9-35 

9-33 

9-31 

9.28 

9.27 

35 
36 

9.62 

9.60 

9-58 

9.56 

9-54 

t 

9.88 

9.86 

9-84 

9.82 

37 





10.  15 

10.  13 

10.  II 

10.09 

38 

10.40 

10.38 

10.36 

39 

10.68 

10.66 

10.64 

*For  addition  for  tenths  of  polariscopic  reading,  see  p.  43 


METHODS    FOR   SUGAR  ANALYSIS.  45 

Schmitz'  Table  for  the  Calculation  of  Per  Cents  Sucrose.*    (Continued.) 


Polari- 
scope 
reading. 

Degree  Brix. 

12.5 

13-0 

13-5 

14.0 

14-5 

15-0 

15-5 

16.0 

16.5 

17.0 

17-5 

18.0 

i 

0.27 

0.27 

0.27 

0.27 

0.27 

0.27 

0.27 

0.27 

0.27 

0.27 

0.27 

0.27 

2 

0-54 

0.54 

0-54 

0.54 

0.54 

0.54 

0-54 

0-54 

0.54 

0.53 

o.S3 

0.53 

3 

0.82 

o.  81 

0.81 

0.81 

0.81 

0.81 

0.81 

0.80 

0.80 

0.80 

0.80 

o  .  80 

4 

i  .09 

1.09 

i.  08 

i.  08 

i.  08 

i.  08 

i.  08 

1.07 

1.07 

1.07 

1.07 

i.  06 

s 

1.36 

1.36 

1-35 

1-35 

1-35 

1-35 

1-34 

1-34 

1-34 

1-34 

1-33 

1-33 

6 

i   61 

i   63 

i   62 

i   62 

i   62 

i   62 

1.61 

1.61 

1.61 

i  .  60 

i  .  60 

i.  60 

7 

i  .90 

i  .90 

1.89 

1.89 

1.89 

1.88 

1.88 

1.88 

1.87 

1.87 

1.86 

1.86 

8- 

2.!8 

2.17 

2.17 

2.16 

2.16 

2.15 

2.15 

2.15 

2.14 

2.14 

2.  13 

2.13 

9 

2-45 

2-44 

2-44 

2-43 

2-43 

2.42 

2.42 

2.41 

2.41 

2.40 

2.40 

2-39 

10 

2.72 

2.71 

2.71 

2.70 

2.70 

2.69 

2.69 

2.68 

2.68 

2.67 

2.67 

2.66 

ii 

2.99 

2-99 

2.98 

2.97 

2.97 

2  .96 

2.95 

2-95 

2-94 

2.94 

2.93 

2.92 

12 

3.26 

3-26 

3-25 

3-24 

3-24 

3-23 

3-22 

3-22 

3-21 

3-20 

3-20 

3-19 

13 

3-54 

3-53 

3-52 

3-51 

3-Si 

3-50 

3-49 

3.49 

3.48 

3-47 

3.46 

3.46 

14 

3-8i 

3.8o 

3-79 

3-78 

3-78 

3-77 

3-77 

3-77 

3.75 

3-74 

3-73 

3-72 

IS 

4.08 

4.07 

4.06 

4.06 

4.05 

4-04 

4.03 

4.02 

4.02 

4.01 

4.00 

3-99 

16 

4-35 

4-34 

4-33 

4-33 

4-32 

4-31 

4-30 

4.29 

4.28 

4-27 

4.26 

4.26 

i7 

4.62 

4.62 

4.61 

4.60 

4-59 

4.58 

4-57 

4.56 

4.55 

4-54 

4-53 

4-52 

18 

4.90 

4.89 

4.88 

4-87 

4.86 

4-85 

4.84 

4-83 

4.82 

4.81 

4.80 

4-79 

19 

5-17 

5.16 

5-15 

5.14 

5-  13 

5.12 

5-  ii 

S.io 

5.09 

S.o8 

5.06 

5-05 

20 

5-44 

5-43 

5.42 

5.41 

5-40 

5.39 

5.38 

5.36 

5.35 

5-34 

5-33 

5-32 

21 

5-71 

5-70 

5-69 

5.68 

5.67 

5-66 

5.65 

5.63 

5.62 

5.6i 

5.60 

5-59 

22 

5-99 

5-97 

5.96 

5-95 

5-94 

5-93 

5-91 

5-90 

5.89 

5-88 

5-87 

5-85 

23 

6.26 

6.24 

6.23 

6.22 

6.21 

6.  20 

6.18 

6.17 

6.16 

6.  14 

6.13 

6.12 

24 

6.53 

6.52 

6.50 

6.49 

6.48 

6.46 

6-45 

6.44 

6.43 

6.4I 

6.40 

6.39 

25 

6.80 

6.79 

6.78 

6.76 

6.75 

6.73 

6.72 

6.71 

6.69 

6.68 

6.67 

6.65 

26 

7.07 

7.06 

7-05 

7.03 

7.02 

7.00 

6.99 

6-97 

6.96 

6-95 

6.93 

6.92 

27 

7   35 

7-33 

7.32 

7-30 

7.29 

7.27 

7.26 

7.24 

7-23 

7.21 

7.20 

7.18 

28 

7.62 

7.60 

7-59 

7-57 

7.56 

7-54 

7-53 

7.5i 

7-50 

7.48 

7-47 

7-45 

2Q 

7.89 

7.87 

7.86 

7.84 

7.83 

7.8i 

7.80 

7-78 

7-77 

7.75 

7-73 

7-72 

30 

8.16 

8.15 

8.13 

8.  ii 

8.10 

8.08 

8.06 

8.05 

8.03 

8.02 

8.00 

7.98 

3i 

8.44 

8.42 

8.40 

8.39 

8.37 

8.35 

8.33 

8.32 

8.30 

8.28 

8.27' 

8.25 

32 

8.71 

8.69 

8.67 

8.66 

8.64 

8.62 

8.60 

8.58 

8.57 

8.55 

8.53 

8.51 

33 

8.98 

8.96 

8.94 

8.93 

8.91 

8.89 

8.87 

8.85 

8.84 

8.82 

8.80 

8.78 

34 

9-25 

9-23 

9.22 

9.20 

9.18 

9.16 

9-14 

9.12 

9.  10 

9.09 

9.07 

9-05 

35 

9-53 

9-51 

9-49 

9-47 

9-45 

9-43 

9-41 

9.39 

9-37 

9-35 

9-34 

9-31 

36 

9.80 

9.78 

9.76 

9-74 

9-72 

9.70 

9.68 

9.66 

9-64 

9.62 

9.60 

9.58 

37 

10.07 

10.05 

10.03 

10.  OI 

9-99 

9-97 

9-95 

9-93 

9.91 

9-89 

9.87 

9-85 

38 

10.34 
10.  61 

10.32 

10.30 

10.28 

10.26 

10.24 

IO  .  22 

IO  .  2O 

10.18 

10.15 

10.  13 

IO.  II 

39 

10.59 

10.57 

10.55 

10.53 

10.51 

10.49 

10.46 

10.44 

10.42 

10.40 

10.38 

*For  addition  for  tenths  of  polariscopic  reading,  see  p.  46. 


46  METHODS  FOR  SUGAR  ANALYSIS. 

Schmitz'  Table  for  the  Calculation  of  Per  Cents  Sucrose.*     (Continued.) 


Polariscope 
reading. 

Degree  Brix. 

18.5 

19.0 

19-5 

20.  o 

i 

0.27 

0.27 

o.  27 

o.  26 

Degree  Brix  from  12.5  to  22.5. 

2 

0.53 

0-53 

0-53 

0.53 

3 

0.80        0.79 

0.79 

0.79 

Tenths  of  the  polariscope              per  cent 
reading.                              sucrose' 

4 

i  .06         i  .06 

1.  06 

i.  06 

5 

1.3?           1-32 

1.32 

1-32 

6 

1-59           1-59 

1-59 

t.S8 

o.i                                      0.03 

7 

1.86         1.85 

1.85 

1.85 

8 

2.12;        2.12 

2.12 

2.  II 

0.2                                                            0.05 

9 

2.39 

2.38 

2.38 

2.37                                                     0.3                                                            0.08 

10 

2.  -65 

2.65 

2.64 

2  .  64                                                     0.4                                                            0  .  I  I 

ii 

2.92 

2.91 

2.91 

2  .QO 

0.5                                                            O.I3 

0.6                                        o.  16 

12 

3-l8 

3-i8 

3-17 

3-17 

0.7                              i          0.19 

13 

3-45 

3-44 

3-44 

3-43                                     0.8                               i           0.21 

14 

3-72 

3-71 

3-70 

3-69 

0.9                                        0.24 

15 

3-98 

3-97 

3-97 

3-96 

Degree  Brix  from  23  to  24. 

16                 4.25 

4-24 

4-23 

4.22 

17                  4-Si 

4-50 

4-49 

4-48 

18                  4.78 

4-  77 

4.76 

4-75 

Tenths  of  the  polariscope              Per  cent 
reading.                                sucrose. 

19 

5-04 

5-03 

5-02 

5  -oi 

20 

5-31 

5-30 

5-29 

5  •  28 

21 

5.58 

5.56 

5-55 

5-54 

o.i                                      0.03 

22 

5-84 

5.83 

5-82 

,S.80                                                     0.2                                                            0.05 

23 

6.  ii 

6.09 

6.08 

6.07                                                     0.3                                                            0.08 

24 

6.37 

6.36 

6.35 

6-33 

0.4                                      o.  10 

25 

6.64 

6.63 

6.61 

6.60                                     0.5                                          0.13 

26 

6.90 

6.89 

6.88 

6.86 

0.6                                      o.  16 

27 

7-  i? 

7-  15 

7.14 

7-  IS 

0.7                                        0.18 

28 

7-44 

7.42 

7-40 

7-39 

0.8                                                            0.21 

29 

7-70 

7.68 

7-67 

7.65 

0.9                                        0.23 

30 

7-97 

7-95 

7-93 

7-92 

31 

8.23 

8.21 

8.20 

8.18 

/  32 

8.50 

8.48 

8.46 

8-45 

33                   8.76 

8.75 

8.73 

8.71 

34 

9-03 

9.01 

8.99 

8.97 

35 

9-30 

9.28 

9.  26 

9-24 

36 

9-56 

9-54    j      9-52 

9-50 

37 

9-83 

9-81 

9-79 

9-77 

38 

10.09 

10.07        10.05 

10.03 

39 

10.36 

10.34    •    10.32 

10.  29 

*For  addition  for  tenths  of  polariscopic  reading,  see  p.  46. 


METHODS    FOR   SUGAR  ANALYSIS. 
Schmitz'  Table  for  the  Calculation  of  Per  Cents  Sucrose.* 


47 


(Continued.) 


Polari- 

I 

)egree  B 

rix. 

reading. 

"•  5 

12.  O 

12.  5 

13.0 

13-5 

14.0 

14.5       15.0 

15-5 

16.0 

40 

10.93 

TO.QI 

10.89 

10.84 

10.82 

10.80 

10.78       10.76 

10.73 

10.71 

41 

ii  .  18 

ii  .  16 

ii  .  14 

II  .  12 

11.09 

1  1  .07       II  .05 

11.03 

ii  .00 

42 

ii  .46 

n-43 

11.4.1 

ii  -39 

11.36 

11.34      11.32 

IT  .  29 

11.27 

43 

11.71 

11.68 

11.66 

1  1  .64 

1  1  .61        II-59 

II  .56 

XL  54 

44 

I 

ii  .98 

u-^5 

"•93 

11.91 

H-88        11.86 

II  .83 

ii.  81 

45 

12.25 

12.23 

12  .  20 

12.  18 

12.15        12.13 

12  .  tO 

12  .O8 

46 

12.  50 

12.47 

12.45 

12.42        12.40 

12.37 

12.35 

47 

12.74 

12.72 

12  .69       12  .67 

12.64 

12  .6l 

48 

13-02 

12.99 

12.97        12.94 

12  .91 

12.88 

49 

13-26 

13.23        13.21 

13.  18 

13-15 

5o 

13-50       13-48 

13-45 

13-42 

5- 

13-78       13-75 

13-72 

13-69 

52 

14.02 

13-99 

13-96 

•53 

14-29 

14.  26 

14-23 

54 

14-53 

14.50 

55 

14-80 

14-77 

56 

15-03 

57 

I5-30 

58 

, 

4 

15-57 

*For  addition  for  tenths  of  polariscopic  reading,  see  p.  46. 


48  METHODS   FOR   SUGAR  ANALYSIS. 

Schmitz'  Table  for  the  Calculation  of  Per  Cents  Sucrose.*     (Continued.) 


Polari- 
scope 
reading. 

Degree  brix. 

16.5 

17-0 

17-5 

18.0                18.5 

19.0 

19-5 

40 

10.71 

10.69 

IO.67 

10.64 

10.62 

10.  60 

10.58 

4i 

10.98 

10.96 

10.94 

10.91 

10.89 

10.87 

10.85 

42 

11.25 

11.23 

II  .  2O 

ii.  18 

ii  .  16 

11.13 

ii  .  ii 

43 

11.52 

H-49 

11.47 

11.45              11.42              11.40 

11.38 

44 

H.79 

11.76 

11.74 

ii«  71              ii.  69              11.  66 

11.64 

45 

12  .05 

12  .03 

12  .01 

11.98              11.96              ii-93 

11.91 

46 

12.32 

12  .30 

12.27 

12.25              12.22 

12.  2O 

12.17 

47 

12.59 

12.56 

12.54 

12.51               12.49              12.46 

12.44 

48 

12.86 

12.83 

12.  8l 

12.78              12.75 

12.73 

12.70      | 

49 

13-13 

13  .  10 

13-07 

13.05              13-02 

12.99 

12.97 

SO 

13-40 

13-37 

13.34 

13-31 

13.29     j        13.26 

13-23 

Si 

13-66 

13.64 

13  .61 

13.58 

13-55 

13-52 

13-50 

52 

13-93 

13.90 

13.88 

13-85 

13.82 

13.79 

13-76 

53 

14.20 

14.17 

14.14 

14.11 

14.08 

14-05 

14-03 

54 

14.47 

14.44 

14.41 

14.38 

14-35 

14-32 

14.29 

55 

14.74 

14.71 

14.68 

14^.65 

14.62 

14-59 

14.56 

56 

15-00 

14-97 

14.94 

14.91 

14.88 

14.85 

14.82 

57 

15-27 

IS-24 

15-21 

15-18 

iS-iS 

15.12 

15-09 

58 

15-54 

15.51 

15.48 

15-45 

15-42 

15.38 

15.35 

59 

15-81 

15.78 

15-75 

15-71 

15-68 

15-65 

15.62 

60  • 

16.05 

16.01 

I5-98 

15-95 

15-92 

15-88 

61 

16.31 

16.28 

16.25 

16.21 

16.18 

16.15 

62 

• 

16.55 

16.52 

16.48 

16.45 

16.41 

63 

16.82 

16.78              i6.7S 

16.71 

16.68 

64 

17-03 

17.01 

16.98 

16.94 

65 

17-32 

17.28 

17.24 

17.21 

66 

17-55             i7.5i 

17-47 

67 

17.81 

17.78 

17-74 

68 

! 

18.04 

18.00 

69 

18.31 

18.27 

70 

18.63 

*For  addition  for  tenths  of  polariscopic  reading,  see  p.  46. 


METHODS   FOR  SUGAR  ANALYSIS.  49 

Schmitz'  Table  for  the  Calculation  of  Per  Cents  Sucrose.*     (Continued.) 


Polari- 
scope   . 
reading. 

Degree  brix. 

20.0 

20.5 

21.0 

21-5 

22.  O 

22.5 

23-0 

23-5 

24.0 

40 

10.56 

10.54 

IO.52 

10.49 

10.47 

10.45 

10-43 

10.41 

10.38 

41 

10.82 

10.80 

10.78 

10.  76 

10.74 

10.  71 

10.69 

10.67 

10.65 

42 

1  1  .  09 

ii  .07 

II  .04 

II  .02 

II  .OO 

10.97 

10.95 

10.93 

10.90 

43 

n-35 

II-33 

U.3I 

11.28 

II  .26 

11.24 

II  .  21 

11.19 

11.17 

44 

ii  .62 

n-59 

11-57 

ii-SS 

11.52 

ii  .50 

11.47 

11-45 

11.42 

45 

11.88 

11.86 

11.83 

ii.  81 

11.78 

ii  .  76 

11-73 

11.71 

ii  .69 

46 

12.15 

12.  12 

12.09 

12  .07 

12.05 

12.  O2 

12.00 

11.97 

11.94 

47 

12.41 

12-39 

12.36 

12.33 

12.31 

12.28 

12  .  26 

12.23 

12.21 

48 

12.67 

12.65 

12.62 

12.60 

12.57 

12.54 

12.52 

12.49 

12.47 

49 

12.94 

12.91 

12.88 

12.86 

12.83 

12.  8l 

12.77 

12.75 

12.73 

SO 
Si 

13-20 

I3-I8 

13-15 

13-12 

13.09 

13-07 

13.04 

13-01 

12.99 

13-47 

13-44 

13-41 

13-39 

13-36 

13-33 

13.30 

13-27 

13-25 

52 

13-73 

13-70 

13.68 

13-65 

13.62 

13-59 

13-56 

13-53 

13-51 

53 

14.00 

13-97 

13-94 

I3-9I 

13.88 

13-85 

13.82 

13-79 

13-77 

54 

14.26 

14.23 

14.20 

14.17 

14.14 

14.11 

14.08 

14.06 

14.02 

55 

14-53 

14-50 

14.47 

14.44 

14.41 

14.38 

14-35 

14-32 

14-29 

56 

14.79 

14.76 

14-73 

14.70 

14.67 

14.64 

14.61 

14.58 

14-55 

57 

15.06 

15.02 

14.99 

14.96 

14-93 

14.90 

14.87 

14.84 

14.81 

58 

15-32 

15-29 

15  .26 

15-23 

I5.I9 

15  .  16 

15.13 

15.  10 

15-07 

59 

15-58 

15-55 

I5-52 

15-49 

15.46 

15-42 

15.39 

15.36 

iS-33 

60 

15-85 

I5.82 

15.78 

15-75 

15-72 

15.69 

15.65 

15.62 

15-59 

61 

16.  ii 

16.08 

16.05 

16.01 

15-98 

15-95 

15.91 

15.88 

15-85 

62 

16.38 

16.35 

16.31 

16.28 

16.24 

16.21 

16.18 

16.  14 

16.  ii 

63 

16.64 

16.61 

i6.57 

16.54 

16.51 

16.47 

16.44 

16.40 

i6.37 

64 

16.91 

16.87 

16.84 

16.80 

16.77 

16.73 

16.70 

16.66 

16.63 

65 

17.17 

17-14 

17.  10 

17.07 

17-03 

17  .00 

16.96 

16.92 

16.89 

66 

17-44 

17.40 

17.37 

17-33 

17.29 

17  .26 

17.22 

17.  19 

I7.IS 

67 

17.70 

17-67 

17.63 

17-59 

17-56 

17.52 

17-48 

17-45 

17.41 

68 

17.97 

17-93 

17.89 

17.86 

17.83 

17.78 

17-74 

T7-7I 

17-67 

69 

18  .  23 

18.19 

18.16 

18.  12 

18.08 

18.04 

18.00 

17.97 

17-93 

70 

18.50 

18.46 

18.42 

18.38 

18.35 

18.31 

18.27 

18.23 

18.19 

7i 

18.76 

18.72 

18.68 

18.65 

18.61 

18.57 

18.53 

18.49 

18.45 

72 

19-03 

18.99 

i8-95 

18.91 

18.87 

18.83 

18.79 

i8.75 

18.71 

73 

19-25 

19.  21 

19.17 

19-  13 

19.09 

19-05 

19.01 

18.97 

74 

19.52 

19.48 

19.44 

19.40 

19.35 

19-31 

19.27 

19-23 

75 

19.78 

19.74 

19.70 

19-66 

19.62 

19-57 

19-53 

19.49 

76 

20.OO 

19.96 

19-92 

19.88 

19.84 

19.80 

19-75 

77 

20.  27 

20.22  ' 

20.18 

20.  14 

2O.  10 

20.06 

20.  01 

78 

20.49 

20.45         20.40 

20.36 

20.32 

20.27 

79 

20.75 

20.71         20  .  66 

20.62 

20.58 

20.54 

80 

20.97 

20.93 

20.88 

20.84 

20.80 

*For  addition  for  tenths  of  polariscopic  reading,  see  p.  46. 
4 


5<D  METHODS    FOR    SUGAR   ANALYSIS. 

1 08.  Low's  Volumetric  Method  for  Estimation  of  Reduced 
Copper,  Modified.* 

(a)  Standardization  of  the  Thio sulphate  Solution. 
Prepare  a  solution  of  sodium  thiosulphate  containing  19  grams  of 
pure  crystals  to  1,000  cc.  Weigh  accurately  about  0.2  gram  of  pure 
copper  foil  and  place  in  a  flask  of  250  cc.  capacity.  Dissolve  by 
warming  with  5  cc.  of  a  mixture  of  equal  volumes  of  strong  nitric  acid 
and  water.  Dilute  to  50  cc.  boil  to  expel  the  red  fumes,  add  5  cc.  strong 
bromin  water,  and  boil  until  the  bromin  is  thoroughly  expelled.  Re- 
move from  the  heat  and  add  a  slight  excess  of  strong  ammonium 
hydroxid — 7  cc.  is  about  the  right  amount.  Again  boil  until  the  excess 
of  ammonia  is  expelled,  as  shown  by  a  change  of  color  of  the  liquid, 
and  a  partial  precipitation.  Now  add  a  slight  excess  of  strong  acetic 
acid  (3  or  4  cc.  of  80  per  cent,  acid)  and  boil  for  a  minute.  Cool  to 
room  temperature  and  add  10  cc.  of  a  solution  of  pure  potassium  iodid 
containing  300  grams  of  potassium  iodid  to  1000  cc.  Titrate  at  once 
with  the  thiosulphate  solution  until  the  brown  tinge  has  become  weak, 
then  add  sufficient  starch  liquor  to  produce  a  marked  blue  colora- 
tion. Continue  the  titration  cautiously  until  the  color  due  to  free 
iodin  has  entirely  vanished.  The  blue  color  changes  toward  the  end 
to  a  faint  lilac.  If  at  this  point  the  thiosulphate  be  added  drop  by 
drop  and  a  little  time  be  allowed  for  complete  reaction  after  each 
addition  there  is  no  difficulty  in  determining  the  end  point  within  a 
single  drop.  One  cubic  centimeter  of  the  thiosulphate  solution  will 
be  found  to  correspond  to  about  0.005  gram  of  copper. 

(b)  Determination  of  Copper. 

After  washing  the  precipitated  cuprous  oxid,  cover  the  Gooch  with 
a  watch-glass  and  dissolve  the  oxid  by  means  of  5  cc.  of  warm  nitric  acid 
(1:1)  poured  under  the  watch-glass  with  a  pipette.  Catch  the  nitrate 
in  a  flask  of  250  cc.  capacity  and  wash  watch-glass  and  Gooch  free  of 
copper;  50  cc.  of  water  will  be  sufficient.  Boil  to  expel  red  fumes,  add 
5  cc.  of  bromin  water,  boil  off  the  bromin,  and  proceed  exactly  as  in 
standardizing  the  thiosulphate. 

109.    Uniform  Method   for   Determining   Reducing   Sugars  in 
General  (Munson  and  Walker). f 

(i)  Preparation  oj  Solutions  and  Asbestos. 

(a)  Solutions. — Use  solutions  (a),  and  (b),  as  given  on  page  34, 
under  Soxhlet's  modification  of  Fehling's  solution. 

*  J.  Amer.  Chem.  Soc.,  24,  1082,  (1902). 

t  J.  Amer.  Chem.  Soc.,  28,  663  (1906);  29,  541,  (1907). 


METHODS    FOR    SUGAR  ANALYSIS.  51 

(b)  Asbestos. — Prepare  the  asbestos,  which  should  be  the  amphibole 
variety,  by  first  digesting  with  i :  3  hydrochloric  acid  for  two  or  three  days. 
Wash  free  from  acid  and  digest  for  a  similar  period  with  soda  solution, 
after  which  treat  for  a  few  hours  with  hot  alkaline  copper  tartrate  solu- 
tion of  the  strength  employed  in  sugar  determinations.  Then  wash  the 
asbestos  free  from  alkali,  finally  digest  with  nitric  acid  for  several  hours, 
and  after  washing  free  from  acid  shake  with  water  for  use.  In  prepar- 
ing the  Gooch  crucible  load  it  with  a  film  of  asbestos  one-fourth  inch 
thick,  wash  this  thoroughly  with  water  to  remove  fine  particles  of  as- 
bestos; finally  wash  with  alcohol  and  ether,  dry  for  thirty  minutes  at 
100°  C.,  cool  in  a  desiccator,  and  weigh.  It  is  best  to  dissolve  the  cu- 
prous oxid  with  nitric  acid  each  time  after  weighing  and  use  the  same 
felts  over  and  over  again,  as  they  improve  with  use. 

(2)  Determination. 

Transfer  25  cc.  each  of  the  copper  and  alkaline  tartrate  solutions  to  a 
400  cc.  Jena  or  Non-sol  beaker  and  add  50  cc.  of  reducing  sugar  solution, 
or,  if  a  smaller  volume  of  sugar  solution  be  used,  add  water  to  make  the 
final  volume  100  cc.  Heat  the  beaker  upon  an  asbestos  gauze  over  a 
Bunsen  burner,  so  regulate  the  flame  that  boiling  begins  in  four  minutes, 
and  continue  the  boiling  for  exactly  two  minutes.  Keep  the  beaker 
covered  with  a  watch-glass  throughout  the  entire  time  of  heating.  With 
out  diluting,  filter  the  cuprous  oxid  at  once  on  an  asbestos  felt  in  a  porce- 
lain Gooch  crucible,  using  suction.  Wash  the  cuprous  oxid  thoroughly 
with  water  at  a  temperature  of  about  6o°C.,  then  with  10  cc.  of  alcohol 
and  finally  with  10  cc.  of  ether.  Dry  for  thirty  minutes  in  a  water  oven 
at  100°  C.,  cool  in  a  desiccator  and  weigh  as  cuprous  oxid. 

N.  B.  The  number  of  milligrams  of  copper  reduced  by  a  given 
amount  of  reducing  sugar  differs  when  sucrose  is  present  and  when  it  is 
absent.  In  the  tables  following  the  absence  of  sucrose  is  assumed 
except  in  the  two  columns  under  invert  sugar,  where  one  for  mixtures  of 
invert  sugar  and  sucrose  (0.4  gram  of  total  sugar  in  50  cc.  of  solution) 
and  one  for  invert  sugar  and  sucrose  when  the  50  cc.  of  solution  contains 
2  grams  of  total  sugar  are  given  and  in  the  two  columns  under  lactose 
for  the  mixtures  of  i  part  lactose  with  4  parts  sucrose  and  i  part 
lactose  with  12  parts  sucrose. 

Explanatory  Note: 

Since  this  manuscript  was  first  prepared,  the  lactose  table  included  in 
the  Munson  and  Walker  tables  has  been  found  to  be  incorrect.  Mr.  P. 
H.  Walker  has  published  this  fact*  and  his  corrected  table;  but  as  some 

*  Circular  82,  Bureau  of  Chem.,  U.  S.  Dept.  Agr. 


52  METHODS  FOR  SUGAR  ANALYSIS. 

question  has  arisen  as  to  the  composition  of  the  lactose  used  by  him, 
Mr.  M.  N.  Straughn  of  the  Sugar  Laboratory,  Bureau  of  Chemistry, 
U.  S.  Dept.  of  Agr.,  has  prepared  a  pure  sugar  and  made  the  deter- 
minations for  a  new  table  for  lactose,  and  with  the  assistance  of  the 
author  has  made  the  calculations  for  that  table,  and  in  addition  the 
determinations  and  calculations  for  a  table  for  a  mixture  of  i  part 
lactose  and  4  parts  sucrose  for  use  on  condensed  milks,  and  for  i  part 
lactose  and  12  parts  sucrose  for  use  on  milk  chocolates.  In  all  cases  the 
work  was  done  on  lactose  of  the  formula  5  (C12H2 .,0^)4-2  (H2O), 
and  calculated  to  the  hydrated  form,  C12H22O11  +  H2O,  as  the  only  one 
occurring  in  nature.  These  have  been  substituted  for  the  original 
Walker  tables. 

Only  one  maltose  column  is  left,  since  the  sugar  as  found  commer- 
cially is  only  in  the  hydrated  form. 


METHODS  FOR  SUGAR  ANALYSIS. 


53 


1 10. — Table  for  Calculating  Dextrose,  Invert  Sugar  Alone,  Invert  Sugar  in  the 

Presence  of  Sucrose  (0.4  gram  and  2  grams  Total  Sugar),  Lactose,  Lactose 

and  Sucrose  (2  Mixtures)  and  Maltose.     (Crystallized.) 

[Expressed  in  milligrams.] 


3§ 

O  3 

% 

03 

i 

ft 

Dextrose 
(d-  glucose). 

Invert 
sugar. 

Invert  sugar 
and  sucrose. 

Lactose. 

Lactose  and 
sucrose. 

Maltose. 

Cuprous 
oxid  (Cu2O). 

0.4  gram 
total 
sugar. 

2  grams 
total 
sugar. 

Ci2H22On 
+  H20. 

i  lac- 

tose,  4 
sucrose. 

i  lactose 
12  su- 
crose. 

Ci2H22On 
+  H2O. 

IO 

II 

12 
13 
14 

15 

16 
17 
18 
19 

20 

21 
22 
23 
24 

;i 

27 
28 
29 

30 
31 
32 

33 
34 

35 
36 
37 
38 
39 

40 
41 
42 
43 
44 

45 
46 
47 
48 
49 

50 
Si 

52 

53 

54 

II 

57 
58 
59 

60 
61 
62 
63 
64 

8.9 
9.8 
10.7 

ii.  5 

12.4 

13-3 
14.2 
iS-i 
16.0 
16.9 

17.8 
18,7 
19-5 
20.4 
21.3 

22  .  2 
23-1 
24.0 
24.9 
25.8 

26.6 
27-5 
28.4 
29-3 
30.2 

31.  I 
32.0 
32.9 

33-8 
34-6 

35-5 
36.4 
37-3 
38.2 
39-1 

40.0 
40.9 
41-7 
42.6 

43-5 

44-4 
45-3 
46.2 
47.1 
48.0 

48.9 
49-7 
5O.6 
Si-5 
52.4 

53-3 
54-2 
55-1 
56.0 
56.8 

4-0 
4-5 
4-9 
5-3 

5-7 

6.2 

6.6 
7-0 
7-5 
7-9 

S:? 

9-2 

9.6 

10.  0 

10.5 

10.9 
H-3 
ii.  8 

12.2 
12.6 

13-1 
13.5 
13-9 
14.3 

14.8 

15.2 

15.6 

16.  i 

16.5 

16.9 

17.4 
17.8 

18.2 

18.7 

19.  1 
19.6 

20.0 

20.4 
20.9 

21.3 
21.7 

22  .2 
22.6 
23-0 

23-5 
23-9 
24-3 
24.8 
25.2 

25.6 
26.1 
26.5 
27.0 

27.4 

4-5 
5-0 
5-4 

I'8 
6-3 

6.7 
7-2 
7-6 
8.1 
8.5 

8.9 
9.4 
9.8 
10.3 
10.7 

II.  2 

ii.  6 

12  .0 
12-5 
12.9 

13-4 
13-8 
14-3 
14.7 
15-2 

IS-6 

16.1 
16.5 
16.9 

17.4 

17.8 
18.3 
18.7 
19.2 
19.6 

20.  I 

20.5 

21.0 
21.4 
21.9 

22.3 
22.8 
23-2 
23-7 
24.  I 

24.6 
25-0 
25-5 
25-9 
26.4 

26.8 
27-3 
27.7 
28.2 
28.6 

1.6 

2  .  I 
2-5 

3-0 
3-4 

3-9 
4-3 
4-8 

5-2 

5-7 

6.1 
6.6 
7.0 

7-5 
7-9 

8.4 
8.8 
9-3 
9-7 

IO.2 

10.7 
ii.  i 
ii.  6 

12.0 
12-5 

12.9 
13-4 
13-8 
14-3 
14.7 

15-2 
15-6 

16.1 
16.6 

17  .0 

17-5 
17.9 
18.4 
18.8 
19-3 

19.7 

20.2 

20.7 
21  .  I 
21.6 

22.0 
22.5 
22.9 
23-4 
23-9 

24-3 
24.8 
25-2 
25-7 
26.2 



6-3 
6.9 

7-5 

8.2 

8.8 
9-4 

IO.O 

10.7 

ii-3 
11.9 

12.5 
13-2 
13-8 

14-4 
15-0 

iS-7 
16.3 
16.9 
17.6 
18.2 

18.8 
19.4 
20.  i 
20.7 
21.4 

22  .  I 
22.8 
23-5 
24.2 
24.8 

25-5 
26.2 
26.9 
27.6 
28.3 

28.9 
29.6 
30-3 
31.0 
31-7 

32.3 

33-0 
33-7 
34-4 
35-1 

35-8 
36.4 
37-1 
37-8 
38.5 

39-2 
39-9 
40.5 
41.2 
41.9 

6.1 
6.7 
7-3 
7-9 

8.5 

9-i 
9-7 
10.3 
10.9 
ii.  5 

12.  I 

12.7 

13-3 
13-9 

14-5 

15-2 

15.8 
16.4 
17.0 
17.6 

18.2 
18.8 
19.4 

20.  O 
20.7 

21.3 
22  .0 
22.7 
23-3 
24.0 

24.7 
25-3 
26.0 
26.6 
27-3 

28.0 
28.6 
29.3 
3O.O 
30.6 

31-3 
32.0 

32.6 
33-3 

34-0 

34-6 
35-3 
35-9 
36.6 
37-3 

37-9 
38.6 
39-3 
39-9 
40.6 



6.2 

7.0 

fy 

9-5 
10.4 

II  .2 
12  .0 
12.9 
13-7 

14.6 

15.4 

16.2 
17.  1 
17.9 

ft.i 

19.6 
20.4 

21.2 
22.  I 

22.0 
23-7 
24.6 
25-4 
26.2 

27.1 
27.9 
28.7. 
29.6 
30.4 

31.3: 

32.  *   , 

32.9 
33.8; 

34-0 

35-4 
36.} 
37-1 
37-9 
38.8 

39-6 

40.4 
41-3 
42,.*  : 
42.9 

3:i 

45.4"  ' 
46:3 
47-1 

48.0 
48.8 
4<J-6     ' 
50.5 
5  1.  '3 

10 

ii 

12 
13 
14 

15 

16 
17 
18 
19 

20 

2  I 
22 
23 
24 

25 
26 
27 
28 
29 

30 
3i 
32 
33 

34 

I 

39 

40 
41 
42 
43 
44 

a 

47 
48 
49 

50 

i 

54 

H 

a 

59 

.60 

| 

i 

::::::.: 



['.'.'.'.'.'. 

••••••••• 

....... 

4-3 

4-7 

11 

6.1 

6.5 
7-0 
7-4 
.    7-9 
8.4 

8.8 
9-3 
9-7 

10.  2 

10.7 

ii  .  i 
ii.  6 

12  .0 
12.5 
I2.9 

13-4 
13-9 
14-3 
14-8 
15-2 

*5-7 

16.2 
16.6 
17.  i 
17-5 

18.0 
18.5 
18.9 
19.4 
19.8 

....... 

.....'.. 

..:.... 

...:... 

54 


METHODS  FOR  SUGAR  ANALYSIS. 


Table  for  Calculating  Dextrose,  Invert  Sugar  Alone,  Invert  Sugar  in  the  Presence 

of  Sucrose  (0.4  gram  and  2  grams  Total  Sugar),  Lactose,  Lactose  and 

Sucrose  (2  Mixtures)  and  Maltose  (Crystallized).     (Continued.) 

[Expressed  in  milligrams.] 


i 

b 

Dextrose 
(d-glucose)  . 

11 

Invert    sugar    and 
sucrose. 

Lactose. 

Lactose  and 
sucrose. 

Maltose. 

Cuprous 
oxid  (Cu,.0). 

0.4  gram 
total 
sugar. 

2  grams 
total 
sugar. 

Ci2H22On 
+  H20. 

i    lac- 
tose, 4 
sucrose. 

i  lactose 
12  su- 
crose. 

Ci2H22On 
+  H20. 

6s 

57-7 

27.8 

29.  I  ;         26.6 

20.3 

42.6 

41-3    |  52.1           65 

6(S 

28   3 

29        S                        0  "T        T 

20.8 

A   7    f  7 

4  i   9    '                    '        53o            66 

oo 
67 

58.6 

59-5 

28!? 

30.0 

*  /    •   * 

27-5 

21.2 

44-0 

42.6          40.  i             53  .8            67 

68 

60.4       29.2 

30.4 

28.0 

21.7              44-7              43-3           40-7             54-6 

68 

69 

61.3 

29.6 

30.9 

28.5 

22  .2 

45-3              43-9           41-3             55-5 

69 

70 

62.2 

30.0 

31-3 

28.9 

22.6                   46.0 

44-6 

41-9            56.3           70 

63-1 

30.5 

31-8 

29.4      !         23  .  i              46.  7 

45-3 

42.5 

57-1             71 

72 

64.0 

30.9 

32.3 

29-8               23.5              47.4              45-9 

43-1 

58.0            72 

73 

64.8 

31-4 

32.7 

30.3               24.0              48.1              46.6 

43-7 

58.8            73 

74 

65.7 

31-8 

33-2 

30.8               24.5 

48.8              47-3 

44-2 

59-6            74 

75        66.6 

32.2 

33-6          31-2 

24.9 

49-4 

47-9 

44-8 

60.5 

75 

76 

67-5 

32.7 

34-1  1         31-7 

25-4 

50.  i 

48.6 

45-4 

61.3             76 

77 
78 

68.4 
69.3 

!!:« 

34-5 
35-0 

32.  I 

32.6 

25.9           50.8 
26.3         51.5 

49-3 
49-9 

46.0 
46.6 

62.1             77 
63.0            78 

79 

70.2 

34.0 

35-4 

33-1 

26.8 

52.2 

50.6           47-2             63.8            79 

80 
81 

71.  i 
71.9 

34-4 
34-9 

3S-9 
36.3 

33-5 
34-0 

27-3 
27.7 

52.9 
53-6 

51.3           47-8             64.6            80 
51.9           48.4             65.5            81 

82 

72.8 

35-3 

36.8 

34-5 

28.2 

54-2 

52.6          49-O            66.3            82 

83 

73-7 

35-8 

37-3 

34-9 

28.6 

54-9 

53.3           49.6            67.1            83 

84 

74-6 

36.2 

37-7 

35-4 

29.1 

55-6 

53-9           50.1            68.0            84 

85 
86 

75-5 
76.4 

36.7 
37-1 

38.2 
38.6 

35-8 
36.3 

29.6 

30.0 

56.3 
57-0 

54-6           50.7 
55-3           Si-3 

68.8      1      85 
69.7      1      86 

87 

77-3 

37-5 

39-1 

36.8              30.5 

57-7 

55-9           Si-9            70.5            87 

88 

78.2 

38.0 

39-5 

37-2              31-0              58.4             56.6           52.5             71-3            88 

89 

79-  i 

38.4 

40.0 

37-7 

31.4 

59-0             57-3 

53.1             72.2            89 

90 

79-9 

38.9 

40.4 

38.2 

31.9         59.7 

57-9 

53-7             73-0 

90 

91        80.8 

39-3 

40.9 

38.6 

32.4           60.4 

S8.6           54-3             73-8 

9  i 

92 

81.7 

39.8      41-4 

39.1              32.8             61.1 

59-3           54-9             74-7            92 

93 

82.6 

4O.  2        41.8 

39-6 

33.3 

61.8 

59-9 

55-5             75-5            93 

94 

83.5 

40.6        42.3 

40.0 

33-8 

62.5             60.6 

56.0 

76.3             94 

95 

84.4 

41.1 

42.7 

40.5 

34-2              6?.  2              61.3 

56.6 

77-2 

95 

96 
97 

85-3 
86.2 

41-5 
42.0 

4^-2 

43-7 

41.0              34.7              63.8 
4L4              35-2              64.5 

61.9 
62.6 

57-2 
57-8 

78.0 
78.8 

96 
97 

98 

87.1 

42.4 

44-  i 

41.9             35.  6             65.2 

63.3 

58.4             79-7 

98 

99 

87-9 

42.9 

44-6 

42.4              36.1              6s.  9 

63-9 

59-0            80.5 

99 

IOO 

88.8 

43-3 

45-0 

42.8 

36.6 

66.6 

64.6 

59-6            81.3 

IOO 

101 
102 

89.7 
90.6 

43-8 
44-2 

45-5 
46.0 

43-3 
43-8 

37-0 
37-5 

67.3 
68.0 

65.3 
66.0 

60.2            82.2 
60.8            83.0 

101 
102 

103 

91-5 

44-7 

46.4 

44-2 

38.0 

68.7 

66.6 

61.4 

83-8 

103 

104 

92.4 

45-1 

46.9 

44-7 

38.5 

69-3 

67.3 

62.0            84.7 

I04 

105 

93-3 

45-5 

47  .3           45  .  2               38.9               70.0 

68.0 

62.6            8s.  5 

105 

1  06 

94-  2 

46.0 

47.8          4S.6              39.4              70.7             68.6          63.2            86.3          106 

10? 

95-o 

46.4 

48.3  '        46.  i              39-9              71-4 

69.3          63.8 

87.2          107 

108 

9S-9 

46.9 

48.7 

46    A              40.3               72.1              70.0           64.4             88.0          108 

109 

96.8 

47-3 

49.2          47.0             40.8      ]        72.8             70.6          65.0            88.8         109 

no 

97-7 

47-8 

49-6           47-5               41-3               73-5 

71.3           65.6            89.7          "o 

in 

98.6 

48.2 

50.1           48.0              41.7               74-2 

72.0          66.  i            90.  5      Hi 

112 

99-5 

48.7 

50.6           48.4              42.2               74-8              72.6           66.7             91-3          112 

"3 

i  oo  «4 

49  -i 

Si  .0 

48.9               42.7      '        75-5              73-3           67.3             92.2          113 

114 

101  .3 

49-6 

51-5 

49.4               43.2               76.2              74-0           67.9             93.0          114 

"5 

102.  2 

50.0  !   51.9 

49-8 

43.6              76.9             74-6          68.5 

93  -9 

"5 

116 

I03.O 

50-5       52.4 

50.3      !        44-1              77-6 

75-3           69.1             94-7      ;    TiO 

117 
118 

103-9 
104.8 

50.9      52.9 
Si-4      5  *  •  3 

50.8              44-6              78.3             76.o 
51.2               4S  .0              79-0              76.  7 

69.7 
70.3 

95-5 
96.4 

117 

118 

119 

105.7 

51.8      53-8           Si-7               45-5               79-6              77-3 

70.9             97    2 

119 

1                        '                                               i                    '•      . 

METHODS    FOR    SUGAR.  ANALYSIS. 


55 


Table  for  Calculating  Dextrose,  Invert  Sugar  Alone,  Invert  Sugar  in  the  Pres- 
ence of  Sucrose  (0.4  gram  and  2  grams  total  Sugar),  Lactose,  Lactose  and 
Sucrose  (2  mixtures)  and  Maltose  (Crystallized).     (Continued.) 

[Expressed  in  milligrams.] 


O  3 
P 

ft 

Dextrose  : 
(d-glucose).  ' 

Invert 
sucrose. 

Invert  sugar  and 
surcose. 

Lactose. 

Lactose  and 
sucrose. 

Maltose. 

jj 

0.4  gram 
total 
sugar. 

2  grams 
total 
sugar. 

CuHwOu 
+  H2O. 

i   lac- 
tose, 4 
sucrose. 

i  lactose 
12  su- 
crose. 

+  mo!1 

I2O 

1  06.  6 

52.3 

54-3 

52.2 

46.0 

80.3 

78.0 

71-5 

98.0 

I2O 

121 

107.5 

52.7 

54-7 

52.7 

46.5 

81.0 

78.7 

72.1 

98.9 

121 

122 

108.4 

53-2 

55-2           53-1 

46.9            81.7 

79-3 

72.7 

99-7 

122 

123 
124 

109.3 

I  10.  I 

53-6 
54-  i 

55-7  '        53-6 
56.1           54-1 

47.4            82.4 
47-9            83.1 

80.0 
80.7 

73-3 
73-9 

100.  5 
101  .4 

123 
I24 

125 

i  ti  .0 

54-5 

56.6 

54-5 

48.3             83.8 

81.3 

74-5      !         102.2 

125 

126 

111.9 

55-0 

57-0 

55-0 

48.8 

84-5 

82.0 

75-1 

103.0 

126 

127 

112.  8 

55-4 

57.5  :      55-5 

49-3             85.1 

82.7 

75-7 

103-9 

127 

128 

"3-7 

55-9 

58.0        55.9 

49-8              85.8 

83-4 

76.3 

104.7 

128 

I29 

114.6 

56.3 

58.4        56.4 

50.2              86.5 

84.0 

76.9 

105.5 

I29 

130 

iiS-5 

56.8 

58.9        56.9 

50.7             87.2 

84.7 

77-5           106.4 

130 

131 

1  16.4 

57-2 

59-4        57-4 

51-2 

87-9 

85.4 

78.1 

IO7  .  2 

132 

H7-3      57-7 

59.8[        57-8 

51-7 

88.6 

86.0 

78.7 

108.0 

132 

133 

118.1      58.1 

60.3 

58.3 

52.1 

89.3 

86.7 

79-3           ic8.9 

133 

119.0 

58.6 

60.8 

58.8 

52.6      i        90.0 

87.4 

79.7           109.7 

134 

135 

119.9  '    59-O 

61.2 

59-3 

53-1 

90.6 

88.1 

80.5 

110.5 

135 

136 

120.  8 

59-5 

61.7 

59-7 

53-6 

91-3 

88.7 

81.1 

in.  4 

136 

137 

121.7 

60.0 

62.2 

60.  2 

54.0             92.0 

89-4 

81  .  7    i      112.  2 

137 

138 

122.6 

60.4 

62.6 

60.  7 

54.5      |        92.7 

90.  i 

82.3        113.0 

138 

139 

123-5 

60.9 

63.1 

61.2 

55-0      !        93-4 

90.7 

82.9         113.9 

139 

140 

124.4 

61.3 

63.6 

61.6 

55-5              94-1 

91.4 

83.5 

"4-7 

140 

141 

125.2 

61.8 

64.0 

62.1 

55-9 

94-8 

92.1 

84.1 

141 

142 

126.  I 

62.2 

64.5 

62.6 

56.4              95-5 

92.8 

84.7 

116.4 

142 

127.0 

62.7 

65  .0  !        63  .  i 

56.9              96.1 

93-4 

85.3       117.2 

143 

144 

127.9 

63.1 

65.4 

63.5 

57-4 

96.8 

94-  i 

85.9       118.0 

144 

US 

128.8 

63.6 

65-9 

64.0 

57-8 

97-5 

94-8 

86.5        118.9 

145 

146 

129.7 

64.0 

66.4 

64.5 

58.3 

98.2 

95-4 

87.1        119.7 

I46 

149 

130.6 

64.5 

66.9 

65-  Q 

58.8 

98.9 

96.1 

87.7    i      120.5 

147 

148 

I3I.5 

65  .0 

67-3 

65-4 

59-3 

99-6 

96.8 

88.3 

121.  4 

I48 

149 

132.4    |     65.4 

67.8 

65-9 

59.7            100.3 

97-5 

88.9 

122.2 

149 

ISO 

133-2 

65-9 

68.3 

66.4 

60.  2         i        101  .O 

98.1 

89-5 

123  .O 

ISO 

151 

I34-I 

66.3 

68.7 

66.9 

60.7           101  .6 

98.8 

90.  2 

123-9 

151 

152 

135-0 

66.8 

69.  2 

67.3 

61.2            102.3             99-5 

90.8              124.7 

152 

153 
154 

135-9 
136.8 

67.2 
67.7 

69.7 
70.  I 

67.8 
68.3 

61.7 
62.1 

103.0 
103.7 

ICO  .  I 

100.8 

91.4     !       125.5 
92.0     i       126.4 

153 
154 

155 

137-7 

68.2 

70.6 

68.8 

62.6 

104.4 

101  .5 

92  .6          127  .  2 

155 

156 

138.6 

68.6 

7I.I 

69.2 

63-1 

105  .  i 

102  .  2 

93.2               128.0 

156 

157 

139-5 

69.  i 

71.6 

69-7 

63.6 

105.8 

102.8 

93.8               128.9 

157 

158 

l4°-3 

69-5 

72.0 

70.2 

64.1 

106.5 

103.5 

94-4 

129.7 

158 

159 

141.2 

70.0 

72.5 

70.7 

64.5 

107  .  2 

I  04  .  2 

95.0          130.5 

159 

160 

142.  i 

70.4 

73-0 

71  .  2 

65.0 

107.9 

104.8 

95-6 

I3L4 

160 

161 

I43-0 

70.9 

73-4 

71.6 

65.5 

108.5 

105.5 

96.2          132.2 

161 

162 

143.9      71.4 

73-9 

72.1 

66.0 

109.2                I  O6.  2 

96.8          133.0 

162    ! 

163  i    144.8  !    71-8  I    74-4 

72.6             65.5           109.9           106.9 

97   4           133-9 

163 

164  I    145.7       72.3 

74-9 

73-1 

66.9 

110.6 

107.5 

98.0 

134.7              164 

165 

146.6 

72.8 

75-3 

73-6 

67.4 

111.3           IQ8.  2 

98.6 

135-5 

165 

166 

U7.5 

73-2 

75-8 

74-0 

67.9 

112.  0                108.9 

99-2 

136.4 

166 

167 

148.3 

73-7 

76.3 

74-5      i        68.4 

II2.7                109.6 

99-8 

137-2 

167 

168 

149.2 

74.1       76.8 

75-0               68.9 

II3.4                HO.  2 

100.4 

138.0 

168 

169 

150.  i 

74.6      77-2 

75-5 

69-3 

IT4-  I                II0.9 

101  .0 

138.9 

169 

170 

151.0 

75-1 

77-7 

76.0 

69.8 

114  .8           in  .6   i 

101  .6 

139-7 

170 

171 

151-9 

75-5 

78.2 

76.4 

70.3 

115.4            112.  3 

102  .  2 

140.5 

*7  1 

172 

152.8 

76.0 

78-7 

76.9 

70.8 

116.  i           112.9 

102.8 

I4I.4              172 

173 

153-7 

76.4 

79.1 

77-4 

71-3 

116.8 

113.6 

103.5 

142.2              173 

174 

IS4.6 

76.9      79.6 

77-9 

7i.7            II7-5 

114.3 

104.  I 

143-0          174 

METHODS    FOR   SUGAR  ANALYSIS. 


Table  for  Calculating  Dextrose,  Invert  Sugar  Alone,  Invert  Sugar  in  the  Presence 
of  Sucrose  (0.4  gram  and  2  grams  Total  Sugar),  Lactose,  Lactose  and  Sucrose 
(2  Mixtures)  and  Maltose  (Crystallized).     (Continued.) 

[Expressed  in  milligrams.] 


s5 

I 

I~ 
P 

Dextrose 
(d-glucose)  . 

&$ 

>  M 

£Z 

i 

Invert  sugar  and 
sucrose. 

Lactose. 

Lactose  and 
sucrose. 

Maltose. 

wQ 

n 

03 

g 

0.4  gram 
total 
sugar. 

2  grams 
total 
sugar. 

Ci2H22Oii 
+  H2O. 

i  lac- 
tose, 4 
sucrose. 

i  lactose 
12  su- 
crose. 

CuHaaOii 
+  H20. 

175 
176 

155-5 
156.3 

77-4 
77-8 

so.  i 
80.6 

78.4 
78.8 

72.2 
72.7 

118.2 
118.9 

114.9 
115.6 

104.7         143-9 
105.3          144.7 

I7I 

176 

177 

157.2 

78.3 

81.0 

79-3 

73-2 

119.6 

116.3 

105.9 

145-5 

177 

i?8 

I58.I 

78.8 

81.5 

79-8 

73-7 

120.3 

117.0 

106.  5 

146.4 

178 

179 

159-0 

79-2 

82.0 

80.3 

74-2 

121  .O 

117.6 

107.  i 

147.2 

179 

180 

159-9 

79-7 

82.  S 

80.8 

74-6 

121  .6 

118.3 

107.7 

148.0 

180 

181 

160.8 

80.  i 

82.9 

81.3 

75-1 

122.3 

119.0 

108.3 

148.9 

181 

182 
183 

l6l.7 
162.6 

80.6 
81.1 

83-4 
83.9 

81.7 
82.2 

75-6 
76.1 

I23-I 
123-7 

119.7 
120.3 

108.9 
109.5 

149.7 
150.5 

182 
183 

184 

163.4 

81.5 

84.4 

82.7 

76.6 

124-3 

121.  0 

no.  i 

151-4 

184 

185 

164.3 

82.0 

84.9 

83.2 

77-1 

I25.I 

I2I.7 

no.  7 

152.2 

185 

1  86 

165.2 

82.5 

85-3 

83-7 

77.6 

125.8 

122.4 

in-3 

i53.o 

186 

187 

I66.I 

82.9 

85.8 

84.2 

78.0 

126.5 

I23.I 

111.9 

153-9 

187 

1  88 

167.0 

83.4 

86.3 

84.6 

78.5 

127.2 

123.7 

112.5 

154-7 

188 

189 

167.9 

83.9 

86.8 

85.1 

79-0 

127.9 

124.4 

113.1 

155-5 

189 

190 

168.8 

84.3 

87.2 

85.6 

79-5 

128.5 

I25.I 

113-8 

156.4 

190 

191 

169.7 

84.8 

87.7 

86.1 

80.0 

129.2 

125.8 

114.4 

157.2 

191 

192 

170.5 

85-3 

88.2 

86.6 

80.5 

129.9 

126.4 

115-0 

158.0 

192 

193 

171.4 

85.7 

88.7 

87.1 

81.0 

130.6 

I27.I 

115.6 

158.9 

193 

194 

172.3 

86.2 

89.2 

87.6 

81.4 

I3I.3 

127.8 

116.2 

159-7 

194 

195 

173.2 

86.7 

89.6 

88.0 

81.9 

132.0 

128.5 

116.8 

160.5 

195 

196 

174-1 

87.1 

90.1 

88.5 

82.4 

132.7 

129.  2 

117.4 

161.4 

196 

197 

175.0 

87.6 

90.6 

89.0 

82.9 

133-4 

129.8 

118.0 

162.2 

197 

198 

175-9 

88.1 

91.1 

89.5 

83.4 

I34-I 

130.5 

118.6 

163.0 

198 

199 

176.8 

88.5 

91.6 

90.0 

83-9 

134-8 

I3I.2 

119.2 

163.9 

199 

200 

2OI 

177-7 
178.5 

89.0 
89.5 

92.0 
92.5 

90.5 
91.0 

84.4 
84.8 

135-4 
I36.I 

I3I.9 
132.5 

119.8 
120.4 

164.7 
165-5 

200 
2OI 

2O2 

179-4 

89.9 

93-0 

91.4 

85-3 

136.8 

133-2 

121.  O 

166.4 

2O2 

203 

180.3 

90.4 

93-5 

91.9 

85.8 

137.5 

133-9 

121.  7 

167.2 

203 

204 

181.2 

90.9 

94-0 

92.4 

86.3 

138.2 

134-6 

122.3 

168.0 

204 

205 

182.1 

91.4 

94.5 

92.9 

86.8 

138.9 

135-3 

122.9 

168.9 

205 

206 

207 

183.0 
183.9 

91.8 
92.3 

94-9 
95-4 

93-4 
93-9 

87.3 
87.8 

139.6 
140.3 

J35.9 
136.6 

123.5 
I24.I 

169.7 
170.5 

206 
207 

208 

184.8 

92.8 

95-9 

94-4 

88.3 

I4I.O 

137-3 

124.7 

171.4 

208 

209 

185.6 

93-2 

96.4 

94-9 

88.8 

I4I.7 

138.0 

125-3 

172.2 

209 

2IO 

186.5 

93-7 

96.9 

95-4 

89.2 

142.3 

138.6 

126.0 

173-0 

2IO 

211 

187.4 

94-2 

97-4 

95-8 

89.7 

143-0 

139-3 

126.6 

173.8 

211 

212 

188.3 

94-6 

97.8 

96.3 

90.2 

143.7 

140.0 

127.2 

174-7 

212 

213 

189.2 

95-1 

98.3 

96.8 

90.7 

144-4 

140.7 

127.8 

175-5 

213 

214 

190.  i 

95-6 

98.8 

97-3 

91.2 

I45-I 

141.4 

128.4 

176.4 

214 

215 

191.0 

96.  i 

99-3 

97-8 

91.7 

145-8 

142  .0 

I29.O 

177.2 

215 

216 

191.9 

96.5 

99-8 

98.3 

92.2 

146.5 

142.7 

129.6 

178.0 

216 

217 

192.8 

97.0 

100.3 

98.8 

92.7 

147.2 

143-4 

130.2 

178.9 

217 

218 

193-6 

97.5 

100.8 

99-3 

93-2 

147-9 

144.1 

130.9 

179-7 

215 

219 

194-5 

98.0 

IOI.2 

99-8 

93-7 

148.6 

144.7 

I3L5 

180.5 

219 

220 

195.4 

98.4 

101.7 

100.3 

94-2 

149.3 

145.4 

I32.I 

181.4 

22O 

221 

196.3 

98.9 

IO2.2 

100.8 

94-7 

I50.O 

146.  1 

132.7 

182.2 

221 

222 

197.2 

99-4 

102.7 

IOI  .2 

95-1 

150.7 

146.8 

133-3 

183.0 

222 

223 

198.1 

99-9 

103.2 

IOI.7 

95-6 

I5I.3 

147.5 

133.9 

183.9 

223 

224 

199-0 

100.3 

103.7 

102.2 

96.  i 

I52.O 

148.1 

134.5 

184.7 

224 

22S 

199.9 

100.8 

IO4.  2 

IO2.7 

96.6 

152.7 

148.8 

135-2 

185.5 

225 

226 

200.7 

101.3 

104.6 

103.2 

97.1 

153-4 

149-5 

135.8 

186.4 

226 

227 

2OI.6 

101.8 

105  .  I 

103.7 

97.6 

I54-I 

150.2 

136.4 

187.2 

227 

228 

202.5 

IO2.2 

105  .6 

104.  2 

98?i 

154-8 

150.8 

137-0 

188.0 

228 

229 

203.4 

102.7 

106.1 

104.7 

98.6 

155-5 

I5I-5 

137-6 

188.8 

229 

METHODS  FOR  SUGAR  ANALYSIS. 


57 


Table  for  Calculating  Dextrose,  Invert  Sugar  Alone,  Invert  Sugar  in  the  Presence 

of  Sucrose  (0.4  gram  and  2  grams  Total  Sugar),  Lactose,  Lactose  and  Sucrose 

(2  Mixtures),  and  Maltose  (Crystallized).     (Continued.) 

[Expressed  in  milligrams.] 


»6 

n 

03 

H 

Dextrose 
(d-glucose). 

H 

£3 

Invert  sugar  and 
sucrose. 

Lactose. 

Lactose  and 
sucrose. 

Maltose. 

Cuprous 
oxid(Cu2O)/ 

0.4  grams  j 
total 
sugar. 

2  grams 
total 
sugar. 

C12H22On 
+  H2O. 

i   lac- 
tose, 4 
sucrose. 

i  lactose 
12  su- 
crose. 

Ci2H22On 
+  H2O. 

230 

204.3 

103  .2 

KX5.6 

105.2 

99-1 

156.2 

152.2 

138.2 

189.7 

230 

231 

205  .  2 

103.7 

107.  i 

105.7 

99-6 

156-9 

152.9 

138.8 

190.5 

231 

232 

2O6.  I 

104.  i 

107.6 

106.  2 

100.  I 

157-6 

153-6 

139-4 

191-3 

232 

233 

207.0 

104.6 

108.  i 

106.7 

100.6 

158.3 

154-2 

140.  I 

192  .2 

233 

234 

207.9 

105.1 

108.6 

IO7  .2 

IOI.  I 

159-0 

154-9 

140.7 

193-0 

234 

235 

208.7 

105.6 

109.  i 

107.7 

101  .6 

159.6 

155-6 

I4L3 

193-8 

235 

236 

209.6 

1  06.0 

109-5 

108.2 

IO2  .  I 

160.3 

156.3 

I4I.9 

194.7 

236 

237 

210.  5 

1  06.  5 

IIO.O 

108.7 

102  .6 

161  .0 

156.9 

142.5 

195-5 

237 

238 

211.  4 

107.0 

110.5 

109.  2 

103.1 

161  .7 

157-6 

143-2 

196.3 

238 

239 

212.3 

107.5 

III  .  0 

IO9.6 

103.5 

162  .4 

158.3 

143-8 

197.2 

239 

240 

213.2 

108.0 

in.  5 

IIO.  I 

104.0 

163  .  i 

159-0 

144-4 

198.0 

240 

241 

214.  I 

108.4 

112.  0 

no.  6 

104.5 

163.8 

159-7 

145.0 

198.8 

241 

242 

215  .O 

108.9 

112.  5 

in  .  i 

105.0 

164.5 

160.3 

145-6 

199-7 

242 

243 

215.8 

109.4 

113  .O 

in  .6 

105.5 

165.2 

161.0 

146.3 

200.  5 

243 

244 

2l6.7 

109.9 

II3-5 

1  1  2  .  I 

106.0 

165.9 

161.7 

146.9 

201  .3 

244 

245 

217.6 

110.4 

II4.O 

112.  6 

106.5 

166.6 

162.4 

147-5 

2O2.2 

245 

246 

218.5 

no.  8 

II4-5 

113.1 

107  .0 

167.3 

163.  i 

148.  I 

203.0 

246 

247 

219.4 

in.  3 

II5.O 

113-6 

107.5 

168.0 

163.7 

148.7 

203.8 

247 

248 

22O.3 

in.  8 

II5-4 

114.1 

108.0 

168.7 

164.4 

149.3 

204.7 

248 

249 

221.2 

112.3 

IIS-9 

114.6 

108.5 

169.4 

165.1 

150.0 

205.5 

249 

250 

222.1 

112  .8 

Il6.4 

115-1 

109.0 

170.  i 

165-8 

150.6 

206.3 

250 

251 

223.O 

113.2 

Il6.9 

115.6 

109-5 

170.8 

166.5 

151-2 

207.2 

251 

252 

223.8 

113-7 

II7-4 

116.  i 

IIO.O 

I7I.5 

167.2 

151.8 

208.0 

254 

253 

224.7 

114.2 

II7.9 

116.6 

110.5 

172.1 

167.8 

152.4 

208.8 

253 

254 

225.6 

II4-7 

II8.4 

117.1 

III  .0 

172.8 

168.5 

I53-I 

209.7 

254 

255 

226.  5 

115.2 

II8.9 

117.6 

in.  5 

173.5 

169.2 

153-7 

210.5 

255 

256 

227.4 

"5.7 

II9-4 

118.1 

1  12  .  O 

174-2 

169.9 

154.3 

2II.3 

256 

257 

228.3 

116.  i 

II9-9 

118.6 

112.  5 

174-9 

170.6 

154-9 

212.2 

257 

258 

229.2 

116.6 

120.4 

119.  i 

H3.0 

175-6 

171-3 

155-5 

213.0 

258 

259 

230.  i 

117.1 

I2O.9 

119.6 

H3.5 

176.3 

171.9 

156.2 

213-8 

259 

260 

231.0 

117.6 

121.  4 

120.  I 

II4.O 

177.0 

172.6 

156.8 

214.7 

260 

261 

231-8 

118.1 

121.9 

I2O.6 

II4-5 

177.7 

173-3 

157-4 

215-5 

261 

262 

232.7 

118.6 

122.4 

121  .  I 

II5.O 

178.4 

174.0 

158.0 

2l6.3 

262 

263 

233-6 

119.0 

122.9 

121  .6 

II5-5 

I79-I 

174-7 

158.6 

217.2 

263 

264 

234.5 

II9-5 

123.4 

122  .  I 

116.0 

179.8 

175-3 

159.3 

218.0 

264 

265 
266 

235-4 
236.3 

I2O  .  O 
120.5 

123.9 

124.4 

122.6 
I23.I 

116.5 
117.0 

180.5 
181.2 

176.0 
176.7 

159-9 
160.5 

218.8 
219-7 

265 
266 

267 

237.2 

121  .0 

124.9 

123.6 

II7-5 

181.9 

177-4 

161  .  i 

22O.5 

267 

268 

238.1 

I2I.5 

125-4 

124.  I 

118.0 

182.6 

178.1 

161.8 

221.3 

268 

269 

238.9 

122.0 

125-9 

124.6 

118.5 

183.3 

178.8 

162  .4 

222.1 

269 

270 

239-8 

122.  5 

126.4 

I25.I 

119.0 

184.0 

179-4 

163  .0 

223.0 

270 

271 

240.7 

122.9 

126.9 

125.6 

119-5 

184.6 

1  80.  i 

163.6 

223.8 

271 

272 

241  .6 

!23-4 

127.4 

126.  2 

120.0 

185-3 

180.8 

164.3 

224.6 

272 

273 

242.5 

123.9 

127.9 

126.  7 

120.6           186.0 

181.5 

164.9 

225.5 

273 

274 

243.4 

124.4 

128.4 

127.2 

121.  I 

186.7 

182.2 

165.5 

226.3 

274 

275 

244-3 

124.9 

128.9 

127.7 

121.  6 

187.4 

182.9 

166.1 

227.1 

275 

276 

245-2 

125.4 

129.4 

128.2 

122  .  I 

188.1 

183-5 

166.8 

228.0 

276 

277 

246.1 

125.9 

129-9 

128.7 

122.6 

188.8 

184.2 

167.4 

228.8 

277 

278 

246.9 

126.4 

130.4 

129.2 

I23.I 

189-5 

184.9 

168.0 

229.6 

278 

279 

247-8 

126.9 

130.9 

129.7 

123  .6 

190.2 

185.6 

168.7 

230.5 

279 

280 

248.7 

127.3 

I3I.4 

130.2 

124.  i 

190.9 

186.3 

169-3 

231-3 

280 

281 

249.6 

127.8 

I3L9 

130.7 

124.6 

191  .6 

187.0 

169.9 

232.1 

281 

282 

250.5 

128.3 

132.4 

131.2 

125.1 

192.3 

187.6 

170.5 

233-0 

282 

283 

251-4 

128.8 

132.9 

131.7 

125.6 

193.0 

188.3 

171.2 

233-8 

283 

284 

252.3 

129-3 

133-4 

132.2 

126.  i 

193-7 

189.0 

171.8 

234.6 

284 

METHODS    FOR   SUGAR   ANALYSIS. 


Table  for  Calculating  Dextrose,  Invert  Sugar  Alone,  Invert  Sugar  in  the  Presence 

of  Sucrose  (0.4  gram  and  2  grams  Total  Sugar),  Lactose,  Lactose  and 

Sucrose  (2  Mixtures)  and  Maltose  (Crystallized).     (Continued.) 

[Expressed  in  milligrams.] 


If 

* 

Dextrose 
(d-glucose)  . 

Invert 
sugar. 

Invert  sugar  and 
sucrose. 

Lactose. 

Lactose  and 
sucrose. 

Maltose. 

39 

If 

o3 

0.4  gram 
total 
sugar. 

2  grams 
total 
sugar. 

C,2H22Oll 

+  H2O. 

i   lac-     i  lactose 
tose,  4   i    1  2  su- 
sucrose.      crose. 

CI2H22Ou 
+  H20. 

285 

253-2 

129.8 

133-9 

132.7           126.6 

194-4 

189.7        172.4 

235.5 

285 

286 

254.0 

130-3 

134-4 

133.2 

127-1 

195-  1 

!       190.4           173-0 

236.3 

286 

287 

254-9  1*30.8 

134-9 

133  •  7 

127.6 

195-8 

191.0         173-7 

237.1 

287 

288 

255-8  |i3i-3 

135-4 

134-3 

128.1 

196.5 

191.7         174-3 

238-0 

288 

289 

256.7 

131.8 

135-9 

134.8             128.6            I97-I 

192.4         174-9 

238.8 

289 

290 

257-6 

132.3 

136.4 

135.3             129-2      '      197-8 

193.1         175-5 

239.6 

290 

291 
292 

258.5 
259-4 

132.7 
133-2 

136.9 
I37-4- 

135.8             129.7            198.5 
136.3             130.2      i      199.2 

193-8 
194.4 

176.  2 
176.8 

240.5 
241-3 

291 
292 

293 

260.3 

133-7 

137-9 

136.8             130.7            199-9 

I95-I 

177-4 

242.  i 

293 

294 

261.2 

134.2 

138.4 

137-3           131.2           200.6 

195-8 

178.  I 

242.9 

294 

295 

262.0 

134-7 

138.9 

137.8 

131-7 

201  .3 

196.5         178.7 

243.8 

295 

296 

262  .9 

135-2 

139-4 

138.3 

132.2                202.0 

197.2 

179-3 

244.6 

296 

297 

263.8 

135.7 

140.0 

138.8 

132.7 

202  .  7 

197.9 

179.9 

245-4 

297 

298 

264.7    136.2 

140.5 

139.4 

133-2 

203.4 

198.6 

180.6 

246.3 

298 

299 

265.6 

136.7 

141.0 

139.9 

133.7                204-1 

199.2 

l8l.2 

247.  i 

299 

300 

266.5 

137-2 

141-5 

140.4 

134.2                204-8 

199.9 

181.8 

247-9 

300 

301 

267-4 

137-7 

142  .0 

140.9 

134.8                205.5 

200.  6 

182.5 

248.8 

301 

302      268.3 

138.2 

142.5 

141.4 

135.3                206.2 

2OI  .3 

183.  i 

249.6 

302 

303 

269.  i    138.7 

143-0 

141.9 

135.8                206.9 

202  .0 

183-7 

250.4 

303 

304 

270.0 

139-2 

143-5 

142.4 

136.3                2O7.6 

2O2  .  7 

184.4 

251.3 

304 

305 

270.9 

139.7 

144.0 

142.9 

136.8                208.3 

203.3 

185.0 

252.  i 

305 

306 

271.8 

I4O.  2 

U4-5 

143.4 

137-3 

209.O 

204.0 

185.6 

252.9 

306 

307 

272.7 

140.7 

145.0 

144.0 

137-8 

209.7 

204.7 

186.2 

253-8 

307 

308 

273-6 

141.2 

145-5 

144.5 

138.3 

2IO.4 

205.4 

186.9 

254-6 

308 

309 

274-5 

UI-7 

146.1 

145.0 

138.8               211.  I 

206.  I 

187.5 

255-4 

309 

310 

275.4 

142.2 

146.6 

145.5 

139.4           211.  8 

206.8 

188.1 

256.3 

310 

3" 

276.3 

142.7 

I47-I 

146.0 

139.9                212.5 

207.5 

188.8 

257-1 

311 

312 

277-1 

143-2 

147-6 

146.5 

140.4 

213  .  2 

208.  I 

189.4 

257-9 

312 

313 

278.0 

143-7 

148.1 

147.0 

140.9 

213-9 

208.8 

190.0 

258.8 

313 

3U 

278.9 

144-2 

148.6 

147.6 

141.4 

214.6 

209-5 

190.7 

259.6 

314 

315 

279.8 

144-7 

149-1 

148.1 

I4I.9 

215-3 

2IO.2 

191-3 

260.4 

315 

3i6 

280.  7 

H5.2 

149.6 

148.6        142.4 

2l6o 

210.9 

191-9 

261.2 

316 

317 

281.6  JI45-7 

150.  i 

149.1        143.0 

216.6 

211.6 

192.6 

262  .  i 

317 

318 

282.5  [146.2 

150.7 

149.6 

143  •  5 

217-3 

212.2 

193-2 

262.9 

318 

319 

283.4 

146.7 

151-2 

150.  I 

144.0 

218.0 

212  .9 

193-8 

263.7 

319 

320 

284.2 

147-2 

151-7 

150.7 

144-5 

218.7 

213-6 

194.4 

264.6 

320 

321 

285.1 

147.7 

152.2 

151.2 

145-0           219.4 

214-3 

195.  i 

265.4 

321 

322 

286.0 

148.2 

152.7 

151.7                 145-5                220.1 

215-5 

195-7 

266.2 

322 

323 

286.9 

148.7 

153.2 

IS2.2                 I46.O                22O.8 

215.7 

196.3 

267.  i 

323 

324 

287.8 

149.2 

153.7 

152.7 

146.6           221.5 

216.4 

197.0 

267.9 

324 

325 

288.7 

149-7 

i  54  •  3 

153.2 

I47-I         l        222.2 

217.0 

197.6 

268.7 

325 

326 

289.6 

ISO.  2 

154-8 

153.8                 147-6                222.9 

217.7 

198.2 

269-6 

326 

327 

290.5    150.7 

155-3 

154.3            148.  i           223  .6 

218.4 

198.9 

270.4 

327 

328 

291  .4  1151.2 

151.8 

IS4-8            148.6 

224.3 

219.1 

199-5 

271-2 

328 

329 

292  .  2 

I5I.7 

!56-3 

155-3 

149.  I 

225  .0 

219.8 

200.  i 

272.  i 

329 

330 

293.1 

152.2 

156.8 

155-8 

149.7                225.7 

220.5 

200.8 

272.9 

330 

331 

294.0 

152.7 

157-3 

156.4 

150.2                226.4 

221.2 

201  .4 

273-7 

331 

332 

294.9 

153.2 

157-9 

156.9 

150.7                227.1 

221.8 

202  .0 

274.6 

332 

333 

334 

295-8 
296.7 

153-7 
154-2 

158.4 
158.9 

157.4 
157-9 

I5I-2                227-8 
I5I.7                228.5 

222.5 
223.2 

2O2.  7 
203.3 

275-4 

276.  2 

333 

334 

335 

297.6 

154-7 

159-4 

158.4 

152.3                229.2 

223.9     i       204.O 

277-0 

335 

336 

298.5 

155-2 

IS9-9 

159-0 

152  .8           229.9 

224.6 

204.6 

277-9 

336 

337 

299-3 

155-8 

1  60.  5 

159-5            153-3            230.6 

225.3 

205  .  2 

278.7 

337 

338 

300.  2 

156.3 

161  .0 

160.0           153.8           231.3 

226.0 

205  .9 

279-5 

338 

339 

3OI  .  I 

156.8  1161.5 

160.5            154-3           232.0 

226.7 

206.5 

280.4 

339 

METHODS  FOR  SUGAR  ANALYSIS. 


59 


Table  for  Calculating  Dextrose,  Invert  Sugar  Alone,  Invert  Sugar  in  the  Presence 

of  Sucrose  (0.4  gram  and  2  grams  Total  Sugar),  Lactose,  Lactose  and 

Sucrose  (2  Mixtures),  and  Maltose  (Crystallized).     (Continued.) 

[Expressed  in  milligrams.] 


3Q 

O  3 

IS 

9 

O^ 

Dextrose 
(d-glucose)  . 

Invert 
sugar. 

Invert  sugar  and 
sucrose. 

Lactose. 

Lactose  and 
sucrose. 

Maltose. 

s5 

O  3 
^ 

o.*2 

0.4  gram 
total 
sugar. 

2  grams 
total 
sugar. 

Ci2H22On 
+  H20. 

i   lac- 
tose, 4 
sucrose. 

i  lactose 

12    SU-; 

crose. 

Ci2H22On 
+  H2O. 

340 

302  .0 

157-3 

162  .0        161  .0 

154-8 

232.7          227.4 

207.  i 

28l  .2 

340 

341 

302.9 

157-8 

162.5 

161.6 

155-4 

233.4          228.1 

207.8 

282.0 

34i 

342  !    303.8     158.3 

163  .  i 

162.1 

155-9 

234.1          228.7 

208.4 

282.9 

342 

343 

304.7    158.8 

163.6 

162.6 

156.4 

234.8          229.4 

209.0 

283.7 

343 

344 

305-6 

159-3 

164.1 

163.1 

156.9 

235.5          230.1 

209.7 

284.5 

344 

345 

306.5 

159-8 

164.6 

163.7 

157-5 

236.2          230.8 

210.3 

285.4    • 

345 

346 

307.3    160.3 

165.1 

164  .  2 

158.0 

236.9          231.5 

2  I  I  .  O 

286.2 

346 

347 

308.2    160.8 

165.7 

164.7 

158.5 

237.6          232.2 

21  I  .6 

287.0 

347 

348 

309.  i    161  .4 

166.2 

165  .  2 

159-0 

238.3 

232.9 

212.2 

287.9 

348 

349 

310.0 

161  .9 

166.7 

165.7 

159-5 

239.0          233.6 

212.9 

288.7 

349 

350 

310.9 

162  .4 

167  .  2 

166.3 

1  60.  i 

239-7      '     234.3 

213  -5 

289.5 

350 

351 

31  i  .8    162.9 

167.7 

166.8 

160.6 

240.4          235.0 

214.  1 

290.4 

351 

352 

312.7    16^.4 

168-3 

167.3 

161  .  r 

241.1          235.6 

214.8 

291  .  2 

352 

353 

313.6  ji6s.9 

168.8 

167.8 

161.6 

241.8          236.3 

215.4 

292  .0 

353 

354 

314.4 

164  .4 

169.3 

168.4 

162.2 

242.5          237.0 

216.  i 

292.8 

354 

355 

315-3 

164.9 

169.8 

168.9 

162  .  7 

243.2          237.7 

216.  7 

293-7 

355 

356 

316.2 

165.4 

170.4 

169.4 

163  .2 

243-9         !        238.4 

217.3 

294-5 

356 

357 

317.1    i  66.0 

170.9 

170.0 

163.7 

244.6                 239.1 

218.0 

295-3 

357 

358 

318.0    166.5 

171  .4 

170.5 

164.3 

245-3                 239.8 

218.6 

296.2 

358 

359 

318.9 

167  .0 

171    9 

171  .0 

164.8 

246.O                 240.5 

219.2 

297.0 

359 

360 

319-8 

167  .5 

172.5 

I7I-5 

165-3 

246.7                 241.2 

219.9 

297-8 

36o 

361 

320.7    168.0 

173  -0 

172.1 

165.8 

247-4 

241.9 

22O.  5 

298.7 

36i 

362 

321.6    168.5 

173-5 

172  .6 

166.4 

248.  I 

242.5 

221.2 

299-5 

362 

363 

322.4    169.0 

174-0 

I73-I 

166.9 

248.8                 243.2 

221.8 

300.3 

363 

364 

323.3 

169.6 

174-6 

173-7 

167.4 

249.5                 243.9 

222.5 

301.2 

364 

in 

324-2 
325-1 

170.  i 
170.6 

175-  i 
175-6 

174.2 

174-7 

167.9 
168.5 

250.2          \       244.6 
250.9                 245.3 

223.  I 
223.7 

302  .0 

302.8 

365 
366 

367 

326.0  1171.1 

176.  i 

175-2 

169.0 

251.6         1        246.O 

224.4 

303.6 

367 

368   326.9  171.5 

176.7 

175-8 

169.5 

252.3                 246.7 

225  .0 

304-5 

368 

369  |  327.8 

172.1 

177  -2 

176.3 

170.0 

253.0                 247.4 

225.7  . 

305.3 

309 

370 

328.7 

172.7 

J77-7 

176.8 

170.6 

253.7                 248.1 

226.3 

306.1 

370 

371 

329-5 

173-2 

178.3 

177-4 

171  .1 

1         254.4         |        248.8 

227  .0 

307.0 

371 

372 

330.4    173-7 

178.8 

177-9 

1-71.6 

;      255.1      i     249.5 

227.6 

307.8 

372 

373 

331.3    174-2 

U79-3 

178.4 

172.2 

255.8      ;     250.3 

228.3 

308.6 

373 

374 

332.2 

174-7 

179.8 

179-0 

172.7 

256.5           ;         250.9 

228.9 

3C9-5 

374 

375 

333  -  1 

175-3 

180.4 

179-5 

173-2 

257.2                    251.5 

229.6 

310.3 

375 

376 

334-0 

175-8 

180.9 

180.0 

173-7 

257.9           1         252.2 

230.2 

311.1 

376 

377      334-9  :i?6.3 

181  .4 

180.6 

174-3 

258.6                    252.9 

230.8 

312.0 

377 

378      335-8    176.8 

182.0 

181  .1 

174-8 

259.3                    253.6 

231.5 

312.8 

378 

379 

336.7    177-3 

1182.5 

181.6 

175-3 

'          26O.O                   254.3 

232.1 

313.6 

379 

380 

337-5 

177-9 

1  83  .  o 

182.1 

175-9 

260.7                    255.0 

232.8 

3I4.5 

380 

38i 

338.4 

178.4 

183.6 

182.7 

176.4 

261.4                    255.7 

233.4 

3I5.3 

38i 

382 

339-3    178.9 

184.1 

183.2 

176.9 

\          262.1                    256.4 

234.  I 

316.1 

382 

383 

340.2  |i79-4 

184-6 

183.6 

177-5 

262.8 

257-  T 

234.7 

316.9 

383 

384 

341-  I 

180.0 

ji8s.2 

184.3 

178.0 

263.5 

257-8 

235.4 

317.8 

384 

385 
386 

342.0 
342.9 

180.5 
181  .0 

185.7 
186.2 

184.8 
185.4 

178.5 
179.1 

264.2 
264.9 

258.5 
259.2 

236.0 

236.6 

318.6 
3I9-4 

385 
386 

387      343-8 

181  .5 

186.8 

185.9 

179-6 

265.6 

259-8 

1    237.3 

320.3 

387 

388  i    S44-6    182  .0 

187.3 

186.4 

1  80.  i 

266.3 

260.  5 

237.9 

321.1 

388 

389 

345.5    182.6 

•187.8 

187.0 

180.6 

267  .0 

26l  .  2 

238.6 

321.9 

389 

390 

346.4 

183.1 

'188.4 

187-5 

181  .2 

267.7 

26l  .9 

239.2 

322.8 

390 

391 

347-3 

183.6 

188.9 

1  88.0 

181  .7 

268.4 

262.6 

239,9 

:     323-6 

391 

392 

348.  2      184.  I 

189.4 

188.6 

182.3 

269.1 

263.3 

240.5 

i     324-4 

392 

393 

349.1    184.7 

190.0 

189.1 

182.8 

269.8 

264  .  o 

241.2 

i     325-2 

393 

394 

350.0    185.2 

190.5 

189-7 

183-3 

270.5 

264.7 

241.8 

326.  i 

394 

6o 


METHODS  FOR  SUGAR  ANALYSIS. 


Table  for  Calculating  Dextrose,  Invert  Sugar  Alone,  Invert  Sugar  in  the  Presence 

of  Sucrose  (0.4  gram  and  2  grams  Total  Sugar),  Lactose,  Lactose  and 

Sucrose  (2  Mixtures)  and  Maltose  (Crystallized).     (Continued.) 

[Expressed  in  milligrams.] 


II 

fi 

1 

i_ 

o""" 

Dextrose 
(d-glucose)  . 

Invert 
sugar. 

Invert  sugar  and 
sucrose. 

Lactose. 

Lactose  and 
sucrose. 

Maltose. 

§§ 

13 
&-S 

i 

0.4  gram 
total 
sugar. 

2  grams 
total 
sugar. 

Ci?H22On 
+  H2O. 

i   lac- 
tose, 4 
sucrose. 

i  lactose 
12  su- 
crose. 

Ci2H2.>Oii 
+  H2O. 

395 

350.9 

185-7 

191.0 

190.2 

183.9 

271.2 

265.4 

242.5 

326.9 

395 

396 

351.8 

186.2 

191  .6 

190.7 

184.4 

271.9 

266.1 

243-  1 

327.7 

396 

397 

352.6 

186.8 

192.  i 

191.3 

184.9 

272  .6 

266.8 

243-8 

328.6 

397 

398 

353-5 

187-3 

192.7 

191-8 

185-5 

273-3 

267.5 

244.4 

329.4 

398 

309 

354-4 

187.8 

193-2 

192.3 

186.0 

274.0 

268.2 

245-1 

330.2 

399 

400 

355-3 

188.4 

193-7 

192.9 

186.5 

274.7 

268.9 

245-7 

331-  1 

400 

401 

356.2 

188.9 

194-3 

193-4 

187-1 

275-4 

269.6 

246.4 

331-9 

401 

402 

357-1 

189-4 

194-8 

194-0 

187.6 

276.  i 

270.3 

247.0 

332.7 

402 

403 

358.0 

189.9 

195-4 

194-5 

188.1 

276.8 

271.0 

247.7 

333-6 

403 

404 

358-9 

190.5 

195-9 

195-0 

188.7 

277-5 

271.7 

248.3 

334-4 

404 

405 

359-7 

191  .0 

196.4 

195.6 

189-2 

278.2 

272.3 

249.0 

355-2 

405 

406 

360.6 

I9I-5 

197.0 

196.1 

189.8 

278.9 

273.0 

249.6 

336.0 

406 

407 

361  .5 

192.  i 

197-5 

196.7      i      190.3 

279.6 

273-7 

250.3 

336.9 

407 

408 

362.4 

192  .6 

198.1 

197.2      !      190.8 

280.3 

274.4 

251.0 

337-7 

408 

409 

363-3 

I93-I 

198.6 

197-7 

191-4 

281.0 

275-1 

251.6 

338.5 

409 

410 

364-2 

193-7 

199-1 

198.3 

191.9 

281.7 

275-8 

252.3 

339-4 

410 

411 
412 

365-1 
366.0 

194-2 
194-7 

199-7 

200.  2 

198.8 
199.4 

192.5 
I93-Q 

282.4 
283.2 

276.5 
277.2 

252.9 
253-6 

340.2 
341.0 

411 
412 

413 

366.9 

195-2 

200.8 

199-9      |      193-5 

283.9 

277.9 

254-2 

341-9 

413 

414 

367.7 

195-8 

2OI  .3 

200.  5 

194-1 

284.6 

278.6 

254-9 

342.7 

414 

415 

368.6 

196.3 

201.8 

2OI  .O 

194-6 

285.3 

279-3 

255-5 

343-5 

415 

416 

369-5 

196.8 

202.4 

2OI  .6 

195-2 

286.0 

280.0 

256.  2 

344-4 

416 

417 

370.4 

197-4 

2O2  .9 

2O2  .  I 

195-7 

286.7 

280.7 

256.8 

345-2 

417 

418 

371-3 

197-9 

203.5 

202  .6 

196.  2 

287.4 

281.4 

257.5 

346.0 

418 

419 

372.2 

198.4 

204.0 

203.2 

196.8 

288.1 

282.  i 

258.  I 

346.8 

419 

420 

373-1 

199-0 

2O4.6 

203.7 

197-3 

288.8 

282.8 

258.8 

347-7 

420 

421 

374-0 

199-5 

2O5  .  I 

204.3 

197.9 

289-5 

283.5 

259-4 

348.5 

421 

422 

374-8 

200.  I 

205.7 

204.8 

198.4 

290.  2 

284.2 

260.  I 

349-3 

422 

423 

375-7 

200.6 

206.2 

205.4 

198.9 

290.9 

284.9 

260.7 

350.2 

423 

424 

376.6 

2OI  .  I 

2O6.7 

205.9 

199-5 

291  .6 

285.6 

26l  .4 

351-0 

424 

42S 

377-5 

2OI  .7 

207.3 

206.5 

200.0 

292.3 

286.3 

262.  I 

351-8 

425 

426 

378.4 

2O2.2 

207  .8 

207  .0 

20O.6 

293.0 

287.0 

262.  7 

352.7 

426 

427 

379-3 

202.8 

208.4 

207.6 

2OI  .  I 

293-7 

287.7 

263.4 

353-5 

427 

428 

380.2 

203.3 

208.9 

208.1 

2OI  .7 

294-4 

288.4 

264.0 

354-3 

428 

429 

381.1 

203.8 

209.5 

208.7 

2O2  .2 

295-1 

289.1 

264.7 

355-1 

429 

430 

382.0 

204.4 

2IO.O 

209.2 

2O2.  7 

295-8 

289.8 

265.4 

356.0 

430 

43i 

382.8 

204.9 

210.6 

209.8 

203-3 

296.5 

290.5 

266.0 

356.8 

431 

432 

383-7 

205.5 

211  .  I 

210.3 

203.8 

297.2 

291  .  2 

266.7 

357-6 

432 

433 

384-6 

206.0 

211.  7 

210.9 

204.4 

297-9 

291.9 

267.3 

358.5 

433 

434 

385.5 

206.5 

212.2 

211.  4 

204.9 

298.6 

292  .6 

268.0 

359-3 

434 

435 

386.4 

207.1 

212.8 

212.  O 

205.5 

299-3 

293-3 

268.7 

360.  i 

435 

436 

387.3 

207  .  6 

213-3 

212.5 

206.O 

300.0 

294.0 

269.3 

361  .0 

436 

437 

388.2 

208.  2 

213.9 

2I3.I 

206.6 

300.7 

294-7 

270.0 

361.8 

437 

438 

389-1 

208.7 

214.4 

213.6 

2O7.I 

301.4 

295-4 

270.6 

362.6 

438 

439 

390.0 

209.  2 

215  .O 

214.2 

207-7 

302.1 

296.  i 

27L3 

363-4 

439 

440 

390.8 

209.8 

215-5 

214.7 

208.2 

302.8 

296.8 

272.0 

364-3 

440 

441 

391-7 

210.3 

216.  i 

215-3 

208.8 

303.5 

297-5 

272.6 

365-1 

441 

442 

392.6 

210.9 

216.6 

215-8 

209-3 

304.2 

298.2 

273.3 

365.9 

442 

443 

393-5 

2II.4 

217.2 

2l6.4 

209.9 

304-9 

298.9 

273.9 

366.8 

443 

444 

394-4 

212.0 

217.8 

2l6.9 

2IO.4 

305-6 

299.6 

274-6 

367.6 

444 

445 
446 

395-3 
396.2 

212.5 
2I3-I 

218.3 
218.9 

217-5 

218.0 

211  .0 
211.  5 

306.3 
307-0 

300.3 
301  .0 

275-3 
275-9 

368.4 
369.3 

445 
446 

447 

397-1 

213  .6 

219.4 

218.6 

212.  I 

307-7 

301.7 

276.6 

370.1 

447 

'448 

397-9 

214.1 

220.0 

219.  1 

212.6 

308.4 

302.4 

277.2 

370.9 

448 

449 

398.8 

214.7 

220.5 

219.7 

213-2 

309.1 

303.1 

277.9 

371-7 

449 

MALTOSE. 


6l 


Table  for  Calculating  Dextrose,  Invert  Sugar  Alone,  Invert  Sugar  in  the  Presence 

of  Sucrose  (0.4  gram  and  2  grams  Total  Sugar),  Lactose,  Lactose  and 

Sucrose  (2  Mixtures)  and  Maltose  (Crystallized).     (Continued.) 

[Expressed  in  milligrams.] 


3§ 

££ 

3-* 
'§ 

b 

O^ 

Dextrose 
(d-glucose)  . 

fj 

£Z 

Invert  sugar  and 
sucrose. 

Lactose  and 

Lactose.             sucrose. 

Maltose. 

3§ 

O  3 

IP 
§ 

0.4  gram 
total 
sugar. 

2  grams 
total 
sugar. 

Ci2H22On 
+  H2O. 

i   lac- 
tose, 4 
sucrose. 

i  lactose 
12  su- 
crose. 

Ci2H22On 
+  H20. 

450 

399.7 

215.2 

221  .1 

220.2 

213-7 

309-9 

303-8 

278.6 

372.6 

450 

451 

400.6 

215.8 

221  .6 

220.8 

214-3 

310.6 

304-5 

279.2 

373  -4 

451 

452 

401.5 

216.3 

222  .2 

221.4 

214.8 

311-3 

305-2 

279-9 

374-2 

452 

453 

402.4 

216.9 

222.8 

221  .9 

215-4 

312.0 

305.9 

280.5 

375-1 

453 

454 

403.3 

217.4 

223.3 

222.5 

215-9 

312.7 

206.6 

281.2 

375.9 

454 

455 

404.2 

218.0 

223.9 

223.0 

216.5 

313-4 

307.3 

281.9 

376.7 

455 

456 

405.1 

218.5 

224.4 

223  .6 

217.0 

314-1 

308.0 

282.5 

377-6 

456 

457 

405.9 

219.  i 

225.0 

224.  i 

217.6 

314-8 

308.7 

283.2 

378.4 

457 

458 

406.8 

219.6 

225.5 

224.7 

218.  i 

315-5 

309-4 

283.9 

379-2 

458 

459 

407.7 

22O.  2 

226.  I 

225.3 

218.7 

316.2 

310.1 

284.5 

380.0 

459 

460 

408.6 

22O.7 

226.7 

225.8 

219.2 

316.9 

310.8 

285.2 

380.9 

460 

461 

409.5 

221.3 

227.3 

226.4 

219.8 

317-6 

3II-5 

285.9 

381.7 

461 

462 

410.4 

221  .8 

227.8 

226.9 

220.3 

318.3 

312.2 

286.5 

382.5 

462 

463 

411.3 

222.4 

228.3 

227.5 

220.9 

319.0 

312.9 

287.2 

383.4 

463 

464 

412.2 

222.9 

228.9 

228.1 

221.4 

319.7 

313.6 

287.8 

384-2 

464 

465 

413.0 

223.5 

229.5 

228.6 

222  .O 

320.4 

314-3 

288.5 

385-0 

465 

466 

413.9 

224.0 

230.O 

229  .  2 

222.5 

321.1 

215.0 

289.2 

385.9 

466 

467 

414.8 

224.6 

230.6 

229.7 

223.1 

321.8 

3I5.7 

289.8 

386.7 

467 

468 

415.7 

225.1 

231.2 

230.3 

223.7 

322.5 

316.4 

290.5 

387.5 

468 

469 

416.6 

225.7 

231.7 

230.9 

224.2 

323-2 

3i7.o 

291  .2 

388.3 

469 

470 

417.5 

226.  2 

232.3 

231.4 

224.8 

323-9 

317.7 

291.8 

389.2 

470 

47i 

418.4 

226.8 

232.8 

232.O 

225-3 

324-6 

318.4 

292.5 

390.0 

47i 

472 

419.3 

227.4 

233-4 

232.5 

225-9 

325-3 

319-1 

293-2 

390.8 

472 

473 

420.  2 

227  .9 

234.0 

233-1 

226.4 

326.0 

319-8 

293-8 

39i  -7 

473 

474 

421  .O 

228.5 

234-5 

233-7 

227  .O 

326.8 

320.5 

294-5 

392.5 

474 

475 

421.9 

229.0 

235-1 

234.2 

227  .6 

327.5 

321.2 

295-2 

393-3 

475 

476 

422.8 

229.6 

235-7 

234-8 

228.1 

328.2 

321.9 

295-8 

394-2 

476 

477 

423.7 

23O.  I 

236.  2 

235-4 

228.7 

328.9 

322.6 

296.5 

395-0 

477 

478 

424.6 

230.7 

236.8 

235-9 

229.2 

329-6 

323-3 

297.1 

395-8 

478 

479 

425.5 

231.3 

237-4 

236.5 

229.8 

330.3 

324-0 

297-8 

396.6 

479 

480 

426.4 

231.8 

237.9 

237-1 

230.3 

331-0 

324.7 

298.5 

397-5 

480 

481 

427.3 

232.4 

238.5 

237-6 

230.9 

331-7 

325-4 

299.1 

398.3 

481 

482 

428.1 

432.9 

239.1 

238.2 

131-5 

332.4 

326.  i 

299.8 

399-1 

482 

483 

429.0 

233.5 

239-6 

238.8 

232.0 

333-1 

326.8 

300.5 

400.0 

483 

484 

429.9 

234-1 

240.2 

239.3 

232.6 

333-8 

327.5 

30I.I 

400.8 

484 

485 

430.8 

234.6 

240.8 

239-9 

233-2 

334-5 

328.2 

301.8 

401.6 

485 

486 

431-7 

235-2 

241.4 

240.5 

233-7 

335-2 

328.9 

302.5 

402.4 

486 

487 

432.6 

235-7 

241.9 

241  .O 

234-3 

335-9 

329-6 

303.1 

403.3 

487 

488 

433-5 

236.3 

242.5 

241  .6 

234.8 

336.6 

330.3 

303.8 

404.1 

488 

489 

434-4 

236.9 

243-1 

242.2 

235-4 

337-3 

331-0 

304.5 

404.9 

489 

490 

435-3 

237-4 

243-6 

242.7 

236.0 

338.0 

331-7 

305.1 

405.8 

490 

III. 


MALTOSE. 


Place  50  cc.  of  the  mixed  copper  reagent  in  a  beaker  and  heat  to  the 
boiling  point.  While  boiling  briskly  add  25  cc.  of  the  maltose  solution 
containing  not  more  than  0.250  gram  of  maltose  and  boil  for  four 
minutes.  Filter  immediately  through  asbestos  and  determine  the  amount 
of  copper  reduced  from  the  weight  of  the  Cu2O.  Obtain  the  weight 
of  maltose  equivalent  to  the  weight  of  copper  found  from  the  follow 
ing  table: 


62 


METHODS    FOR    SUGAR   ANALYSIS. 


112. 


Table  for  the  Determination  of  Maltose. 

[According  to  Wein.] 


Milli- 
grams 
of  cop- 
per. 

Milli- 
grams 
of  cu- 
prous 
oxid. 

Milli- 
grams 
of  mal- 
tose. 

Milli-     Mr^s     Milli- 

fams  of  c™    v  amf 

ofcop-   prous     ofmal- 
Per-      Sxid          tose- 

Milli       Milli" 
pt  oTcu1-5 

°fpe?P-  ^ 
per-       oxid. 

Milli-        Milli- 
grams      grams 
of  mal-     of  cop- 
tose.          per. 

Milli- 
grams 
of  cu- 
prous 
oxid. 

Milli- 
grams 
of  mal- 
tose. 

31 

34-9         26.1 

86 

96.8 

74-1 

141 

158.7 

c 
123.3          196       220.7 

172.5 

32 

36.0 

27.0 

87 

97-9 

75-o 

142 

159-9 

124.2                197           221.8 

173-4 

33 

34 

37-2 
38-3 

27.9 
28.7 

88 
89 

99-  i 

IOO.  2 

75-9 
76.8 

143 

144 

161  .0 
162.1 

125.  I                198          222  .9 
126.0               199          224.0 

174-3 
175-2 

35 

39-4 

29.6 

90 

101.3 

77-7 

145 

163  .  2 

126.9               200          225.2 

176.  i 

36 

40.5 

30.5 

9i 

102  .4 

78.6 

146 

164.4 

127.8               201 

226.3 

177-0 

37 

41-7 

3i-3 

92 

103  .6 

79-5 

147 

165-5 

128.7               202 

227.4 

177-9 

38 

42.8          32.2 

93 

104.  7 

80.3 

148 

166.6 

129.6               203 

228.5 

178.7 

39 

43-9          33-1 

94 

105.8 

81.2 

149 

167.7 

130.5                204 

229.7 

179.6 

40 

45-0 

33-9 

95 

107  .0 

82.1 

150 

168.9 

131-4           205 

230.8 

180.5 

41 

46.2 

34-8 

96       108.  i 

83.0 

i5> 

170.0 

132.3               206 

231-9 

181.4 

42 

47-3 

35-7 

97 

109.  2 

83-9    i 

152 

171.  i 

133-2            207 

233-0 

182.  3 

43 

48.4 

36-5 

98 

110.3 

84.8 

153 

172.3 

134.1         208 

234-2 

183-2 

44 

49-5 

37-4 

99 

I".  5 

85-7    ; 

154 

173-4 

135.0        209 

235-3 

184.1 

45 

50.7 

38.3 

100 

I  12  .6 

86.6   i 

155 

174-5 

135-9               210 

236.4 

185.0 

46 

47 

Si-8          39-1 
52.9          40.0 

101 
102 

"3-7 
114.8 

87.5 
88.4 

156 
157 

175.6 
176.8 

136.8               211 
137-7              212 

237.6 
238.7 

185.9 
186.8 

48 

54.0          40.9 

103 

1  1  6  .  o 

89.2 

158 

177-9 

138.6 

213 

239.8 

187.7 

49 

55-2 

41.8 

104 

117.  i 

90.  i 

159 

i79-o 

139-5 

2I4 

240.9'    188.6 

50 

56.3 

42.6 

i°5 

118.2 

91.0 

1  60 

1  80.  i 

140.4              215 

242.1 

I89-5 

51 

57-4 

43-5 

106 

II9-3 

91.9 

161 

181.3 

141.3           216 

243-2 

190.4 

52 

58.5 

44.4 

107 

120.5 

92.8 

162 

182.4 

142.2                217 

244-3 

191.2 

53 

54 

ll:l 

45-2 
46.1 

108 
109 

121  .6 

122.7 

93-7 
94.6 

163 
164 

183.5 
184.6 

I43-I 

14-4.0 

218 

219 

245-4 
246.6 

192  .  I 

193-0 

55 

61.9!     47.0 

I  10 

123.8 

95-5 

165 

185.8 

144-9 

220 

247-7 

193-9 

56 

63-0  i     47-8 

i  ii       125  .0 

96.4 

1  66 

186.9 

145.8 

221 

248.7 

194-8 

57 
58 

64.2        48.7 

:    65.3          49-6 

I  12 
H3 

126.1 
127.2 

97-3 
98.1 

167       188.0 
168       189.1 

146.7              222 
147.6              223 

249.9 
251.0 

195-7 
196.6 

1! 

66.4          50.4 
67.6          51.3 

114 
U5 

128.3 
129.6 

99.0 
99-9 

169       19^.3 
170       191-4 

148.5              224 
149-4              225 

252.4 
253-3 

197.5  i 
198.4 

61 

68.7 

52.2 

116 

130.6 

100.8 

171       192.5 

150.3 

226 

254-4 

199-3 

62 

69.8 

53-1 

117 

131.7 

101  .  7 

172       193.6 

I5L2 

227 

255-6 

200.  2 

63 

70.9          53-9 

118 

132.8 

102  .6 

173 

194-8 

152  .O 

228 

256.7 

201  .  I 

64 

72.1 

54-8 

119 

134.0 

103.5 

174 

195-9 

152.9 

229 

257-8 

202  .0 

65 

73-2 

55-7 

120 

135.  1 

104.4 

175 

197.0 

153-8 

230 

258.9 

202-9 

66 

74-3 

56.6 

121 

136.2 

105.3 

176 

198.  i 

154-7 

231 

260.  i 

203.8 

67 

75-4 

57-4 

122 

137.4 

1  06.  2 

177 

199    3 

155-6 

232 

26l  .  2 

204.7 

68 

76.6 

58-3 

123 

138.5 

107  .  i 

178 

200.4 

156.5           233 

262.3 

205  .6 

69 

77-7 

59-2 

124 

139.6 

108.0 

179 

2OI  .5 

157-4 

i        234 

263.4 

206.5 

70 

78.8 

60.  I 

125 

140.7 

108.9 

1  80 

202  .6 

158.3 

235 

264.6 

207.4 

71 

79-9 

61  .0 

126 

141  .9 

109.8 

ill 

203  .8 

159-2 

236 

265.7 

208.3 

72 

81.1 

*6i.8 

127 

143-0 

1  10.  7 

182 

204.9 

160.  i 

237 

266.8 

209.  i 

73 

82.2 

62.7 

128 

144.  1 

i  ii  .6 

183 

206.0 

160.9         238 

268.0 

2IO.O 

74 

83-3 

63.6 

129 

145.2 

112.5 

184 

207  .  I 

161.8 

239 

269.  I 

210.9 

75 

84.4 

64-5           130 

146.4 

113-4 

185 

208.3 

162.7          24° 

270.  2 

211.  8 

76 

85.6 

65-4           131 

147.5 

II4-3 

1  86 

209.4 

163.6 

241 

271.3 

212.7 

77 

86.7 

66.2 

132 

148.6 

115-2 

187 

210.  5 

164.5          242 

272.5 

213  .6 

78 

87.8 

67-1           133 

149-7 

116.1 

188 

211.  7 

165.4          243 

273.6 

214-5 

79 

88.9 

68.0          134 

150.9 

117.0 

189 

212.8 

166.3          244 

274-7 

215-4 

80 

90.  i         68.9           135 

152.0 

117.9 

190 

213.9 

167  .  2 

245 

275-8 

216.3 

81 

91.2         69.7           136 

153.1 

118.8 

191 

215-0 

I68.I 

246 

277.0 

217.2 

82 

92.3    j      70.6          137 

154.2     119-7 

192 

2l6.  2 

169.0               247 

278.1     218.1 

83 

93-4 

71-5 

138 

155.4      120.6 

193 

217-3 

169.8               248          279.  2        219.0 

84 

94.6 

72.4 

139 

156.5     121.5 

194 

218.4 

170.7               249          280.3;     219.9 

85 

;    95-7          73-2 

140 

157.6     122.4 

195 

219-5 

171.6               250 

281.5        220.8 

LACTOSE. 


Table  for  the  Determination  of  Maltose.     (Continued.) 


S^s 

prous 
per-       oxid. 

Milli- 
grams 
of  mal- 
tose. 

Milli- 
grams 
of  cop- 
per. 

Milli- 
grams 
of  cu- 
prous 
oxid. 

Milli-    i 
grams 
of  mal- 
tose. 

. 

Milli- 
grams 
of  cop- 
per. 

Milli- 
grams 
of  cu- 
prous 
oxid. 

Milli-    | 
grams 
of  mal- 
tose. 

i 

Milli- 
grams 
of  cop- 
per. 

Milli- 
grams 
of  cu- 
prous 
oxid. 

Milli- 
grams 
of  mal- 
tose. 

251         282.6 

221.7 

264 

297.  2 

233-4 

277 

311.9     245.1 

290 

326.5 

256.6 

252         283.7 

222.6 

265 

298.3 

234-3 

278 

313.0     246.0 

291      327-4 

257-5 

253         284.8     223.5 

266 

299-5 

235-2 

279 

314-1 

246.9 

292      328.7 

258.4 

254         286.0     224.4 

267 

300.6 

236.1 

280 

315-2 

247.8          293       329-9 

259-3 

255         287.1 

225.3 

268      301.7 

237.0 

281 

316.4 

248.7     j      294      331.0 

260.  2 

256         288.2     226.2          269      302.8 

237-9 

282 

317.5 

249.6          295 

332-1 

26l.I 

257         289.3     227.1     i      270      304.0 

238.8 

283 

318.6!    250.4          296 

333-2 

262  .0 

258         290.5 

228.0 

271       305-1 

239-7     i      284    i   319-7 

251-3 

297 

334-4 

262.8 

259         291.6     228.9 

272 

306.  2 

240.6          285    !   320.9 

252.2 

298 

335-5 

263.7 

260         292.7     229.8 

273 

307.3 

241.5    ,       286       322.0 

253.1          299 

336.6 

264.6 

261         293.8     230.7          274      308.5 

242.4 

287   ;  323-1 

254.0  ;      300 

337-8 

265.5 

262         295.0     231.6          275      309.6 

243.3          288   i   324-2 

254-9 

263         296.1     232.5 

276      310.7 

244.2 

289  i  325-4 

255-8 

1 

1 

113 


LACTOSE. 


Place  50  cc.  of  the  mixed  copper  reagent  in  a  beaker  and  heat  to  the 
boiling  point.  While  boiling  briskly  add  100  cc.  of  the  lactose  solution 
containing  not  more  than  0.300  gram  of  lactose  and  boil  for  six  minutes. 
Filter  immediately  through  asbestos  and  determine  the  amount  of  cop- 
per reduced  from  the  weight  of  Cu2O,  by  factor  0.888.  Obtain  the 
weight  of  lactose  equivalent  to  the  weight  of  copper  found  from  the 
following  table: 


114. 


Table  for  the  Determination  of  Lactose  (Soxhlet-Wein). 


Milli- 
grams 
of  cop- 
pe, 

Milli- 
grams 
of  lac- 
tose. 

Milli- 
grams 
of  cop- 
per. 

Milli- 
grams 
of  lac- 
tose. 

Milli- 
grams 
of  cop- 
per. 

Milli- 
grams 
of  lac- 
tose. 

Milli- 
grams 
of  cop- 
pe, 

Milli- 
grams 
of  lac- 
tose. 

Milli- 
grams 
of  cop- 
per. 

Milli- 
grams 
of  lac- 
tose. 

ICO 

71.6 

90.1 

150 

108.8 

175 

127.8 

2CO 

146.9 

101 

72.4 

126 

90.9 

151 

109.6 

I76 

128.5 

!         201 

147-7 

102 

73-1 

127 

91.6 

152 

110.3 

177 

129.3 

•        202 

148.5 

103 

73-8     i 

128 

92.4 

153 

1  1  1  .  i 

178 

130.  i 

203 

149.2 

104 

74-6 

129 

93-1 

154 

111.9 

179 

130.8 

204 

150.0 

105 

75-3 

130 

93-8 

155 

112.6 

.So 

131  -6 

205 

150.7 

1  06 

76.1 

131 

94-6 

156 

113-4 

181 

132-4 

2C6 

T5i  -5 

107 

76.8 

132 

95-3 

157 

114.1  ! 

182 

133-1 

207 

152.2 

ic8 

77-6 

133 

96.  i 

158 

114-9 

183 

133-9 

208 

153-0 

109 

78-3 

134 

96.9 

159 

115.6 

184 

134-7 

209 

153-7 

1  IO 

79-0 

135 

97-6 

160 

116.4 

185 

135-4 

210 

154-5 

ii  i 

79-8 

136 

98.3 

16  1 

117.1 

186 

136.  2 

211 

155-2 

I  12 

80.5 

137 

99-1 

162 

117-9 

187 

137-0 

212 

156.0 

H3 

81.3 

138 

99-8 

163 

118.6 

188 

137-7 

213 

156.7 

II4 

82.0 

139 

100.  5 

164 

1  19.4 

189 

138.5 

214 

157-5 

IT5 
116 

82.7 
83-5 

140 
141 

101  .3 

IO2.O 

165 
166 

120.  2 
1  20.9 

190 
191 

139-3 

140.0 

2II 

216 

158.2 
159-0 

1  17 

84.2 

142 

1O2  .  8 

167 

121.7 

192 

140.8 

217 

159-7 

118 

85.0 

143 

103-5 

168 

122-4 

193 

141  .6 

218 

160.4 

119 

85-7 

144 

104-3 

169 

123.2       ! 

194 

142-3 

219 

161.2 

120 

86.4 

145 

105.  I 

170 

123.9    ; 

195 

143-  i 

220 

161  .9 

121 

87.2 

146 

105.8 

171 

124.7 

196 

143-9 

221 

162.7 

122 

87.9 

147 

106.6 

172 

125-5 

197 

144-6 

222 

163-4 

123 

88.7 

148 

107-3 

173 

126.  2 

198 

145-4 

223 

164.  2 

124 

89-4 

149 

108.  i 

174 

127.0 

199 

146.  2 

224 

164.9 

64 


METHODS  FOR  SUGAR  ANALYSIS. 


Table  for  the  Determination  of  Lactose  (Soxhlet-Wein).     (Continued.) 


Milli- 
grams 
of  cop- 
per. 

Milli- 
grams 
of  lac- 
tose. 

Milli- 
grams 
of  cop- 
per. 

Milli- 
grams 
of  lac- 
tose. 

Milli- 
grams 
of  cop- 
per. 

Milli- 
grams 
of  lac- 
tose. 

Milli- 
grams 
of  cop- 
per. 

Milli- 
grams 
of  lac- 
tose. 

Milli- 
grams 
of  cop- 
per. 

Milli- 
grams 
of  lac- 
tose. 

225 

165.7 

261 

193.3 

297 

221  .9 

333 

250.0 

369 

279-6 

226 

166.4 

262 

194.1 

298 

222.7 

334 

250.8 

1     370 

280.5 

227 

167.2 

263 

194-9 

299 

223.5 

335 

251.6 

37i 

281.4 

228 
229 

167.9 
168.6 

264 
265 

195-7 
196.4 

300 
301 

224.4 
225.2 

336 
337 

252.5 
253-3 

372 
373 

282.2 
283.  i 

230 

169.4 

266 

197.2 

302 

225.9 

338 

254-1 

374 

283.9 

231 

170.  i 

267 

198.0 

303 

226.  7 

339 

254-9 

375 

284.8 

232 
233 

170.9 
171.6 

268 
269 

198.8 
199-5 

304 
305 

227.5 
228.3 

340 
341 

255-7 
256.5 

376 

377 

285.7 
286.5 

234 

172.4 

270 

200.3 

306 

229.  I 

342 

257-4 

378 

287.4 

235 

I73-I 

271 

201.  I 

307 

229.8 

343 

258.2 

379 

288.2 

236 

173.9 

272 

2OI  .9 

308 

230.6 

344 

259-0 

380 

289.  i 

237 

174-6 

273 

202.7 

309 

231-4 

345 

259-8 

38i 

289.9 

238 

175-4 

274 

203.5 

310 

232.2 

346 

260.6 

382 

290.8 

239 

176.2 

275 

204.3 

311 

232.9 

347 

261.4 

383 

291-7    '• 

240 

176.9 

276 

205  .  I 

3" 

233.7 

348 

262.3 

384 

292.5 

241 

177-7 

277 

205.9 

234-5 

349 

263.  i 

385 

293-4 

242 

178.5 

278 

2O6.7 

3i4 

235-3 

350 

263.9 

386 

294.2 

243 
244 

179-3 
180.  i 

III 

207.5 
208.3 

III 

236.  I 
236.8 

35i 
352 

264.7 
265.5 

387 
388 

295-1 
296.0 

245 

180.8 

281 

209.1 

317 

237'.  6 

353 

266.3 

389 

296.8 

246 

181.6 

282 

209.9 

3i8 

238.4 

354 

267.  2 

390 

297.7 

247 

182.4 

283 

210.7 

319 

239.2 

355 

268.0 

39i 

298.5 

248 

183.2 

284 

211.  5 

320 

240.0 

356 

268.8 

392 

299.4 

249 

184.0 

285 

212.3 

321 

240.7 

357 

269.6 

393 

300.3 

250 

184.8 

286 

213.1 

322 

241-5 

358 

270.4' 

394 

301.  i 

251 

185.5 

287 

213.9 

323 

242.3 

359 

271.2 

395 

302.0 

252 

186.3 

288 

214.7 

324 

243-1 

360 

272.1 

396 

302.8 

253 

254 

187.1 
187.9 

289 
290 

215.5 

216.3 

325 
326 

243-9 
244-6 

361 
362 

272.9 
273-7 

397 
398 

303.7 
304-6 

255 

188.7 

291 

217.1 

327 

245-4 

363 

274-5 

399 

305.4 

256 

189.4 

292 

217.9 

328 

246.2 

364 

275-3 

400 

306.3 

257 

190.2 

293 

218.7 

329 

247.0 

365 

276.  2 

258 

191  .0 

294 

219.5 

330 

247.7 

366 

277-1 

259 

191.8 

295 

220.3 

331           248.5 

367 

277-9 

260 

192.5 

296 

221.  I 

332 

249.2 

368 

278.8 

115.    Determination  Requiring  the  use  of  Allihn's  Modification 
of  Fehling's  Solution. 

(i)  Preparation  of  Reagents. 

(a)  Copper  sulphate  solution. — Dissolve  34.639  grams  of  CuSO4,  sH  2O 
in  water  and  dilute  to  500  cc. 

(b)  Alkaline  tartrate  solution. — Dissolve  173  grams  of  Rochelle  salts 
and  125  grams  of  potassium  hydroxid  in  water  and  dilute  to  500  cc. 

(2)  Gravimetric  Method  for  the  Determination  of  Dextrose. 
Place  30  cc.  of  the  copper  solution,  30  cc.  of  the  alkaline  tartrate  solu- 
tion, and  60  cc.  of  water  in  a  beaker  and  heat  to  boiling.  Add  2  5  cc.  of  the 
solution  of  the  material  to  be  examined,  which  must  be  so  prepared  as 
not  to  contain  more  than  0.250  gram  of  dextrose,  and  boil  for  two  min- 
utes. Filter  immediately  through  asbestos  without  diluting,  and  obtain 
the  weight  of  copper  from  the  Cu2O.  The  corresponding  weight  of 
dextrose  is  found  from  the  following  table: 


METHODS   FOR   SUGAR  ANALYSIS. 


116. 


Allihn's  Table  for  the  Determination  of  Dextrose. 


Milli- 
grams 
of  cop- 
per. 

Milli- 
grams 
of  cu- 
prous 
oxid. 

Milli- 
grams 
of  dex- 
trose. 

Milli- 
grams 
of  cop- 
per. 

Milli- 
grams 
of  cu- 
prous. 
oxid. 

Milli- 
grams 
of  dex- 
trose. 

Milli- 
grams 
of  cop- 
per. 

Milli- 
grams 
of  cu- 
prous 
oxid. 

Milli- 
grams 
of  dex- 
trose. 

Milli- 
grams 
of  cop- 
per. 

Milli- 
grams 
of  cu- 
prous 
oxid. 

Milli- 
grams 
of  dex- 
trose. 

ii 

12.4 

6.6 

7i 

79-9 

36.3 

131 

147-5 

66.7 

191 

215.0 

97.8 

12 

13-5 

7-1 

72 

81.1 

36.8 

132 

148.6 

67.2 

192 

'2IO.2 

98.4 

13 

14.6 

7.6 

73 

82.2 

37.3 

133 

149-7 

67.7 

193 

217.3 

98.9 

14 

15-8 

8.1 

t74 

83.3 

37-8 

i34 

150.9 

68.2 

194 

218.4 

99-4 

15 

16.9 

8.6 

75 

84.4 

38.3 

135 

152.0 

68.8 

i95 

219-5 

IOO.O 

16 

18.0 

9.0 

76 

85.6 

38.8 

136 

153.1 

69.3 

196 

220.7 

100.5 

17 

19.  i 

9-5 

77 

86.7 

39-3 

137 

154-2 

69.8 

i97 

221.8 

IOI  .O 

18 

20.3 

10.  0 

78 

87.8 

39-8 

138 

155-4 

70.3 

198 

222.9 

101.5 

19 

21.4 

10.5 

79 

88.9 

40.3 

139 

156.5 

70.8 

199 

224.O 

IO2.O 

20 

22.5 

II.  0 

80 

90.1 

40.8 

140 

157.6 

71-3 

200 

225.2 

IO2.6 

21 

23-6 

ii.  5 

81 

91.2 

41-3 

141 

158.7 

71.8 

2OI 

226.3 

103.  1 

22 

24.8 

12.  O 

82 

92.3 

41.8 

142 

159-9 

72.3 

2O2 

227-4 

103.7 

23 

25-9 

12.5 

83 

93-4 

42.3 

143. 

161.0 

72.9 

203 

228.5 

104.2 

24 

27.0 

13-0 

84 

94.6 

42.8 

i44 

162.  i 

73.4 

2O4 

229.7 

104.7 

25 

28.1 

13-5 

85 

95.7 

43-4 

145 

163.2 

73-9 

205 

230.8 

105.3 

26 

29-3 

14.0 

86 

96.8 

43-9 

146 

164.4 

74-4 

206 

231.9 

105.8 

27 
28 

30.4 

14-5 
15-0 

87 
88 

97-9 
99.1 

44-4 
44.9 

147 
148 

165  .5 
166.6 

74-9 
75-5 

207 

208 

233-0 
234-2 

106.3 

106.8 

29 
30 

32.7 
33-8 

15-5 

16.0 

89 
90 

IOO.  2 

101.3 

45-4 
45-9 

149 
ISO 

167.7 
168.9 

76.0 
76.5 

209 

2IO 

235-3 
236.4 

107.4 
107.9 

31 

34-9 

16.5- 

9i 

102.4 

46.4 

151 

170.0 

77-0 

211 

237.6 

108.4 

32 

36.0 

17.0 

92 

103.6 

46.9 

152 

171.1 

77-5 

212 

238.7!      I09.O 

33 

37.2 

17.5 

93 

104.7 

47-4 

153 

172.3 

78.! 

213 

239-81    109.5 

34 

38.3 

18.0 

94 

105.8 

47-9 

154 

173.4 

78.6 

214 

240.9 

IIO.O 

35 

39-4 

18.5 

95 

107.0 

48.4 

155 

174.5 

79.1 

215 

242.1 

no.  6 

36 

40.5 

18.9 

96 

108.1 

48.9 

156 

175-6 

79-6 

216 

243-2 

in.  i 

37 

41.7 

19-4 

97 

109.2 

49.4 

157 

176.8 

80.  i 

217 

244-3 

in.  6 

38 

42.8 

19.9 

98 

110.3 

49-9 

158 

177.9 

80.7 

218 

245-4 

112.  I 

39 

43-9 

20.4 

99 

in.  5 

50.4 

159 

i79.o 

81.2 

219 

246.6 

112.  7 

40 

45.0 

20.9 

IOO 

112.  6 

50.9 

160 

180.1 

81.7 

220 

247-7 

113.2 

41 

46.2 

21.4 

101 

H3.7 

51-4 

161 

181.3 

82.2 

221 

248.8 

113.7 

42 

47-3 

21.9 

IO2 

114.8 

Si-9 

162 

182.4 

82.7 

222 

249.9 

114.3 

43 

48.4 

22.4 

103 

116.0 

52.4 

163 

183.5 

83.3 

223 

251.0 

114.8 

44 

49-5 

22.9 

104 

117.1 

52.9 

164 

184.6 

83.8 

224 

252.4 

115.3 

45 

50.7 

23-4 

105 

118.2 

53-5 

165 

185.8 

84.3 

225 

253-3 

115.9 

46 

51-8 

23-9 

106 

II9-3 

54-0 

1  66 

186.9 

84.8 

226 

254.4 

116.4 

47 

52.9 

24-4 

107 

120.5 

54-5 

167 

188.0 

85.3 

227 

255-6 

116.9 

48 

54-o 

24-9 

108 

121.  6 

55-0 

168 

189.  i 

85.9 

228 

256.7 

117.4 

49 

55-2 

25-4 

109 

122.7 

55-5 

169 

190.3 

86.4 

229 

257-8 

118.0 

50 

56.3 

25-9 

no 

123.8 

56.0 

170 

191.4 

86.9 

230 

258.9 

118.5 

51 

57-4 

26.4 

in 

125.0 

56.5 

171 

192.5 

87.4 

231 

260.  i 

119.0 

52 

58.5 

26.9 

112 

126.  I 

57.0 

172 

193-6 

87.9 

232 

26l.  2 

119.6 

53 

59-7 

27.4 

H3 

127.2 

57-5 

173 

194-8 

88.5 

233 

262.3 

I2O.  I 

54 

60.8 

27-9 

114 

128.3 

58.0 

174 

195-9 

89.0 

234 

263.4 

120.7 

55 

61.9 

28.4 

US 

129.6 

58.6 

175 

197-0 

89.5 

235 

264.6 

121.  2 

56 

63.0 

28.8 

116 

I3O.6 

59-1 

176 

198.1 

90.0 

236 

265.7 

121.  7 

57 

64.2 

29-3 

117 

I3I.7 

59-6 

177 

199-3 

90.5 

237 

266.8 

122.3 

58 

29.8 

118 

132.8 

60.  i 

178 

200.4 

91.1 

238 

268.0 

122.8 

59 

66  .4 

30.3 

H9 

134-0 

60.6 

179 

201.5 

91.6 

239 

269.  I 

123.4 

60 

67.6 

30.8 

I2O 

I35-I 

61.1 

1  80 

202.6 

92.1 

240 

270.2 

123.9 

61 

68.7 

31-3 

121 

136.2 

61.6 

181 

203.8 

92.6 

241 

271.3 

124.4 

62 

69.8 

31.8 

122 

137.4 

62.1 

182 

204.9 

93-1 

242 

272.5 

I25.O 

63 

70.9 

32.3 

123 

138.5 

62.6 

183 

206.0 

93-7 

243 

273-6 

125.5 

64 

72.1 

32.8 

124 

139-6 

63.1 

184 

2O7.  I 

94.2 

244 

274.7 

126.0 

65 

73-2 

33.3 

125 

140.7 

63.7 

185 

208.3 

94-7 

245 

275-8 

126.6 

66 

74-3 

33-8 

126 

I4L9 

64.2 

186 

209.4 

95-2 

246 

277.0 

127-  I 

67 
68 

75-4 
76.6 

34-3 
34-8 

T27 
128 

143.0 
I44.I 

64.7 

187 
188 

210.5 

211.  7 

III 

247 
248 

278.1 
279.2 

127,6 
I28.I 

69 

77-7 

35-3 

129 

145-2 

65.7 

189 

212.8 

96.8 

249 

280.3 

128.7 

70 

78.8 

35-8 

130 

146.4 

66.2 

190 

213-9 

97-3 

250 

281.5 

129.2 

METHODS    FOR    SUGAR  ANALYSIS. 


Allihn's  Table  for  the  Determination  of  Dextrose.     (Continued.) 


Milli- 
grams 
of  cop- 
per. 

Milli- 
grams 
of  cu- 
prous 
oxid. 

Milli- 
grams 
of  dex- 
trose. 

j 
Milli- 
grams 
of  cop- 
per. 

Milli- 
grams 
of  cu- 
prous 
oxid. 

Milli- 
grams 
of  dex- 
trose. 

Milli- 
grams ] 
of  cop- 
per. 

Milli- 
grams 
of  cu-  ' 

prous 
oxid. 

i 

Milli- 
grams 
of  dex- 
trose,    i 

Milli- 
grams 
of  cop- 
per. 

Milli- 
grams 
of  cu- 
prous 
oxid. 

Milli- 
grams 
of  dex- 
trose. 

251 

282.6 

129.7 

305 

343-4 

159-3 

359 

404.2 

189-4 

413 

465.0 

220.4 

252 

283.7 

130.3 

306 

344-5 

159-8 

360 

405-3 

190.0 

414 

466.1 

221.0 

253 

284.8 

130.8 

307 

345-6 

160.4 

361 

406.4 

190.6 

415 

467.2 

221  .6 

254 

286.0 

131-4 

3°8' 

346-8 

160.9 

362 

407-6 

191.1 

416 

468.4 

222.2 

255 

287.1 

131-9 

309 

347-9 

l6l  .  5      : 

363 

408.7 

191-7 

4i7 

469-5 

222.8 

256 

288.2 

132.4 

310 

349-0 

162.0 

364 

409-8 

192.3 

418 

470.6 

223.3 

257 

289.3 

133-0 

311 

350.1 

162.6 

365 

410.9 

192.9 

419 

471-8 

223.9 

258 

290.5 

133-5 

312 

351-3 

163.  1 

366 

412.1 

193-4 

420 

472.9 

224-5 

259 

291  .6 

134.  i 

313 

352.4 

163.7 

367 

413-2 

194.0 

421 

474.0 

225.  I 

260 

292.7 

134-6  ! 

314 

353-5 

164.  2 

368 

414-3 

194.6 

422 

475-6 

225.7 

261 

293.8 

135-1  ' 

315 

354-6 

164.8 

369 

415-4 

195-1    1 

423 

476.2 

226.3 

262 

295.0 

135-7 

316 

355-8 

165.3 

370 

416.6 

195-7  ' 

424 

477-4 

226.9 

263 

296  .  i 

136.2  : 

3i7 

356.9 

-165.9 

37i 

417-7 

196.3 

425 

478.5 

227-5 

264 

297.2 

136.8 

318 

358.0 

166.4 

372 

418.8 

196.8 

426 

479-6 

228.0 

265 

298.3 

137-3 

3i9 

359-1 

167.0 

373 

420.0 

197.4 

427 

480.7 

228.6 

266 

299-5 

137-8 

320 

360.3 

167-5 

374 

421  .  i 

198.0 

428 

481.9 

229.2 

267 

300.6 

138.4 

321 

361.4 

168.1 

375 

422.2 

198.6 

429 

483.0 

229.8 

268 

301.7 

138.9 

322 

362.5 

168.6 

376 

423-3 

199-1 

430 

484.1 

230.4 

269 
270 

302.8 
304.0 

139-5 
140.0 

323 

324 

363-7 
364-8 

169.2 
169.7 

377 
378 

424-5 
425-6 

*99-7 
200.3 

43i 

432 

485.3 
486.4 

231  .0 

231.6 

271 

305-1 

140.6 

325 

365-9 

170.3 

379 

426.7 

200.8 

433 

487-5 

232.2 

272 

366.2 

141.1 

326 

367-0 

170.9 

38o 

427.8 

201  .4 

434 

488.6 

232.8 

273 

307.3 

141.7 

327 

368.2 

171.4 

38i 

429-0 

202.0 

435 

489.7 

233.4 

274 

308.5 

142.2 

328 

369-3 

172  .0 

382 

430.  i 

202  .  5 

436 

490.9 

233-9 

275 

309-6 

142.8 

329 

370.4 

172.5 

383 

431-2 

203  .  I 

437 

492.0 

234-5 

276 

310.7 

143-3 

330 

371-5 

173.1 

384 

432.3 

203.7     i 

438 

493-  i 

235-1     i 

277 

3II-9 

143-9 

331 

372-7 

173-7 

385 

43.3-5 

204.3 

439 

494-3 

235-7 

278 

313-0 

144.4 

332 

373-8 

174-2 

386 

434  •  6 

204-8 

440 

495-4 

236.3 

2,79 

314.  i 

145-0 

333 

374-9 

174.8 

387 

435-7 

205.4 

441 

496.5 

236.9 

280 

315-2 

145-5 

334 

376.0 

175.3 

388 

436.& 

206.0 

442 

497-6 

237.5 

281 

316.4 

146.1 

335 

377-2 

175-9 

389 

438.0 

206.  5 

443 

498.8 

238.  I 

282 

317.5 

146.6 

336 

378.3 

176.5 

390 

439-  i 

207.  i    j 

444 

499-9 

238.7 

283 

318.6 

147-2 

337 

379-4 

177.0 

391 

440.  2 

207.7 

445 

501  .0 

239-3 

284 

319.7 

147-7 

338 

380.5 

177.6 

392 

441-3 

208.3 

446 

502.1 

239-8 

285 

320.9 

148-3 

339 

381.7 

178.1 

393 

442.4 

208.8 

447 

503-2 

240.4 

286 

322.0 

148.8 

340 

382.8 

178.7 

394 

443-6 

209.4 

448 

504-4 

241  .0 

287 

323-1 

149.4 

341 

383.9 

179.3 

395 

444-7 

210.0 

449 

505-5 

241  .6 

288 

324-2 

149.9 

342 

385.0 

179.8 

396 

445-9 

210.6 

450 

506.6 

242.2 

289 

325-4 

150.5 

343 

386.2 

180.4 

397 

447-0 

211  .  2 

451 

507.8 

242.8 

290 

326.5 

151.0 

344 

387.3 

180.9 

398 

448.1 

211.  7 

452 

508.9 

243-4 

291 

327-4 

151  .6 

345 

388.4 

181.5 

399 

449-2 

212.3 

453 

510.0 

244-0 

292 

328.7 

152.1 

346 

389.6 

182.  1 

400 

450-3 

212.9 

454 

511-  I 

244.6 

293 

329.9 

152.7 

347 

390.7 

182.6 

401 

451-5 

213-5 

455 

512-3 

245-2 

294 

331-0 

153-2 

348 

391-8 

183.2 

402 

452.6 

2I4.I     : 

456 

5I3.4 

245-7 

295 

332.1 

153-8 

349 

392.9 

183.7 

403 

453-7 

214.6     ! 

457 

514-5 

.246.3 

296 

333-3 

154-3 

350 

394-0 

184.3 

404 

45*4-8 

kit. 

, 
458 

515.6 

246.9 

297 

334-4 

154-9 

351 

395-2 

184.9 

405 

456.0 

215-8 

459 

5i6.8 

247-5 

298 

335-5 

155-4 

352 

396.3 

185.4 

406 

457-  i 

2l6.4 

460 

5I7-9 

248.  i 

299 

336.6 

156.0 

353 

397-4 

i  186.0 

407 

458.2 

217.0 

461 

5I9-0 

248.7 

300 

337-8 

156.5 

354 

398.6 

i  186.6 

408 

459-4 

217-5 

462 

520.  i 

249-3 

30t 

338.9 

i57-i 

355 

399-7 

187.2 

409 

460  .  5 

!  218.  i 

463 

521.3 

249.9 

302 

340.0 

157-6 

356 

400.8 

187.7 

410 

461.6 

218.7 

303 

341-  1 

158.2 

357 

401.9 

188.3 

411 

462.7 

219.3 

304 

342.3 

158.7 

358 

403.  i 

188.9 

i        412 

463-8 

219.9 

1 

! 

1 

METHODS  FOR  SUGAR  ANAL'/SIS. 


117. 


Relation  of  Brix,  Specific  Gravity,  Baume.    *7'50C. 

(Stammer.) 


"c  ^ 

if 

g^ 

|II 

s-£ 

QJ   L? 

gl 

be  ctf 

|H 

f! 

i! 

if! 

if 

ii 

°£° 

£* 

QW 

°£o 

I? 

°£° 

co  8 

|J 

°£o 

w60 

QW 

.  I 

I  .00038 

.06 

6.6 

.02616 

3-7 

13.  i 

.05318 

7-3 

19  .6 

1.08151 

10.85 

.  2 

1.00077 

.  1  1 

6.7 

.02657 

3-7 

13  •  2 

.05361 

7-3 

19.7 

i  .08196 

10.9 

•  3 

•  1  7 

6.8 

.02694 

3-8 

13-3 

.05404 

7-4 

19.8 

i  .08240 

II  .0 

•4 

1.00155 

.  22 

6-9 

.02738 

3-8 

13-4 

.05446 

7-4 

19.9 

1.08285 

II.  0 

•5 

1.00193 

.28 

7-0 

.02779 

3-9 

13-5 

.05489 

7-5 

20.0 

1.08329 

II  .  I 

.6 

1.00232 

•33 

7-1 

.02819 

3-9 

13-6 

•05532 

7-5 

20.  I 

1.08374 

II.  I 

.7 

I  .00271 

•39 

7-  2 

.02860 

4.0 

13-7 

.05574 

7-6 

20.  2 

1.08419 

II  .  2 

;8 

1.00310 

•44, 

7.3 

.02901 

13-8 

.05617 

7-65 

20.3 

i  .  08464 

II  .  2 
II.3 

.  o 

I  .  OO349 

1.00388 

•  55 

7.5 

.02983 

4.2 

ll'.l 

.05703 

7  •  7 
7-8 

20.5 

1.08553 

II.  3 

.  i 

1.00427 

.6 

7-6 

.03024 

4.2 

14.  I 

.05746 

7-8 

20.6 

1.08599 

11.4 

.  2 

I  .00466 

7-7 

.03064 

4-3 

I4.2 

•05789 

7-9 

20.7 

i  .  08643 

11-45! 

•3 
•4 

i  -00505 
1.00544 

.  8 

7-8 
7-9 

•03105 
.03146 

4-3 

4-4 

H-3 

14-4 

.05831 

.05874 

7-9 
8.0 

20.8 

20.9 

1.08688 
1.08733 

ii.  6 

•5 

1-00583 

.8 

8.0 

.03187 

4.4 

14-5 

•05917 

8.0 

21  .O 

1.08778 

ii.  6 

.6 

I  .00622 

•  9 

8.1 

.03228 

4-5 

14.6 

.05960 

8.1 

21  .  I 

1.08824 

II-  7 

•  7 

I  .00662 

•  9 

8.2 

.03270 

4-55 

14.7 

.06003 

8.15 

21.2 

1.08869 

11.7 

.8 

i  .00701 

.0 

8-3 

•03311 

4-6 

1  14.8 

.06047 

8.2 

21.3 

i  .08914 

ii.  8 

•9 

I  00740 

•05 

8.4 

•03352 

4-7 

14.9 

.06090 

8-3 

21.4 

1.08959 

ii.  8 

.  o 

1^0779 

8-5 

.03393 

4-7 

15-0 

.06133 

8-3 

21.5 

1.09004 

ii.  9 

.  i 

I  00818 

.2 

8.6 

•03434 

4.8 

.06176 

8.4 

21.6 

1.09049 

11-95 

.  2 

1.00858 

.  2 

8.7 

•03475 

4.8 

15-2 

.  062  19 

8.4 

21.7 

1.09095 

12.0 

•  3 

I  .00897 

.3 

8.8 

•03517 

4-9 

15-3 

.06262 

8-5 

21.8 

i  .  09  140 

12.05 

•4 

I  .00936 

•  3 

8-9 

.03558 

4-9 

15-4 

.06306 

8-5 

21.9 

1.09185 

12.1 

•5 

1.00976 

•4 

9.0 

•03599 

S-o 

15-5 

.06349 

8.6 

22  .0 

1.09231 

12.2 

.6 

1.01015 

•4 

9-  i 

.03640 

5-05 

15-6 

.06392 

8.65 

22.1 

i  .09276 

12.  2 

•7 

1-01055 

-5 

9-2 

.03682 

15-7 

.06436 

8.7 

22  .  2 

1.09321 

12.3 

.8 

I  .01094 

•55 

9-3 

•03723 

5-2 

15-8 

.06479 

8.8 

22.3 

1.09367 

12.3 

•9 

1.01134 

.6 

9-4 

•03765 

5-2 

15-9 

.06522 

8.8 

22.4 

1.09412 

12.4 

3-0 

i  .01173 

•  7 

9-5 

.03806 

5-3 

16.0 

.06566 

8.9 

22.5 

1.09458 

12.4 

3-1 

I  .01213 

•  7 

9.6 

.03848 

5-3 

16.1 

.06609 

8.9 

22.6 

1.09503 

12.5 

3-2 

1.01252 

.8 

9-7 

.03889 

5-4 

16.2 

.06653 

9.0 

22.7 

1.09549 

12-55 

3-3 

i  .01292 

.8 

9-8 

•03931 

5-4 

16.3 

.06696 

9-0 

22.8 

1-09595 

12.6 

3-4 

1.01332 

•9 

9-9 

•03972 

5-5 

16.4 

.06740 

9-  i 

22.9 

i  .09640 

12.7 

3-5 

1.01371 

•9 

IO.O 

.04014 

5-55 

16.5 

.06783 

9.1 

23-0 

1.09686 

12.  7 

3-6 

I  .01411 

.0 

10.  I 

•04055 

5-6 

16.  6 

.06827 

9-2 

23  •  I 

1.09732 

12.8 

3-7 

1.01451 

.0 

10.  2 

•04097 

5-7 

16.7 

.06871 

9-25 

23-2 

i  .09777 

12.8 

3-8 

1.01491 

.  i 

10.3 

•04139 

5-7 

16.8 

.06914 

9-3 

23-3 

i  .09823 

12.9 

3-9 

I-OI53I 

.  2 

10.4 

.04180 

5-8 

16.9 

.06958 

9-4 

23-4 

i  .09869 

12.9 

4.0 

1.01570 

.  2 

10.5 

.  04  2  2  2 

5-8 

17-0 

.07002 

9-4 

23-5 

1.09915 

13.0 

4.1 

I.  01610 

•3 

10.6 

.04264 

5-9  ' 

17.1  ' 

.07046 

9-5 

23-6 

1.09961 

13.0 

4.2 

I  .01650 

•  3 

10.7 

•04306 

5-9 

17.2 

.07090 

9-5 

23-7 

i  .  10007 

13.  1 

4-3 

1  .01690 

•4  , 

10.8 

.04348 

6.0 

17-3 

.07133 

9-6 

23-8 

1.10053 

13.15 

4-4 

1.01730 

•4  ' 

10.9 

.04390 

6.05 

17.4 

.07177 

9-6 

!  23.9 

i  .  10099 

13-2 

4-5 

1.01770 

•5 

II  .0 

.04431 

6.! 

17-5 

.07221 

9-7 

24.0 

i.  10145 

13.3 

4.6 

I.  01810 

.6 

II  .  I 

•04473 

6.2 

!  17-6 

.07265 

9-75 

24.1 

i  .  10191 

13-3 

4-7 

I  .01850 

.6 

11.2 

•04515 

6.2 

17-7 

.07309 

9-8  , 

24.2 

i  .  10237 

13-4 

4.8 

1.01890 

•  7 

ii.  3 

•04557 

6.3 

,  17-8 

•07353 

9-9 

24-3 

i.  10283 

13-4 

4-9 

I  .01930 

•  7 

11.4 

•04599 

6-3 

17-9 

•07397 

9-9 

24-4 

1.10329 

13-5 

S-o 

I  .01970 

.8 

ii-S 

.04641 

6.4 

18.0 

.07441 

IO.O 

24-5 

1.10375 

13-5 

5-  i 

I  .02010 

.8 

ii.  6 

•  04683 

6-4 

18.  i 

.07485 

IO.O 

24.6 

1.10421 

13-6 

5-2 

1  .02051 

•9 

ii.  7 

.04726 

6.5 

1  18.2 

.07530 

10.  I 

i  24.7 

1.10468 

13-6 

5-3 

I  .02091 

•9 

ii.  8 

.04768 

6.55: 

18.3 

•07574 

IO.  I 

24.8 

i.  10514 

13-  7 

5-4 

I.02I31 

3- 

11.9 

.04810 

6.6 

18.4 

.07618 

IO.  2 

24.9 

i  .  10560 

13-75 

5-5 

I.02I7I 

3- 

12.0 

•04852 

6.7 

18.5 

.07662 

10.2 

25-0 

i  .  10607 

13-8 

5-6 

I  .02211 

3- 

12.  I 

.04894 

6.7 

18.6 

.07706 

10.3 

25-1 

i.  10653 

13-9 

5-7 

I  .O2252 

3- 

12  .  2 

•04937 

6.8 

18,7 

•07751 

10.35 

25.2 

i  .  10700 

13-9 

5-8 

I  .02292 

3-   J 

12.3 

.04979 

6.8 

18.8 

•07795 

10.4 

25-3 

i  .  10746 

14.0 

5-9 

1-02333 

3-3 

12.4 

.05021 

6.9 

18.9 

•07839 

10.5 

25-4 

i.  10793 

14.0 

6.0 

1.02373 

3-3 

12.5 

.05064 

6.9 

19.0 

.07884 

10.5 

25-5 

1.10839 

14.  i 

6.1 

I.024I3 

3-4 

12.6 

.05106 

7.0 

19-1 

.07928 

10.6 

25-6 

1.10886 

14.  i 

6.2 

1.02454 

3-4 

12.7 

•05U9 

7-05 

19.2 

•07973 

10.6 

25-7 

1.10932 

14.2 

6.3 

1.02494 

3-5 

12.8 

.05191 

7-  i 

19-3 

.08017 

10.7 

25-8 

i.  10979 

14.2 

6.4 

1-02535 

3-6 

12.9 

•05233 

7-2 

19.4 

.08062 

10.7 

25-9 

i  .  11026 

14-3 

6-5 

1.02575 

3-6 

13-0 

.05276 

'"! 

i 

.08106 

10.8 

26.0 

1.11072 

14-35 

68 


METHODS    FOR   SUGAR  ANALYSIS. 


Relation  of  Brix,  Specific  Gravity,  and  Baume.     (Continued.) 


°Brix, 
(Per  cent, 
of  sugar.) 

Specific 
gravity. 

Degree 
Baum^. 

*£? 

•g  o  8 

«  o  % 

0  CL.VM 

•^o 

Specific 
gravity. 

Degree 
Baume". 

*gs 

«sS 

°^ 

Specific 
gravity. 

ll 

JB 

°Brix, 
(Per  cent, 
of  sugar.) 

Specific 
gravity. 

Degree 
Baume'. 

26.1 

.  11119 

14.4 

32.6 

.14227 

17.9 

39-  I 

.17481 

21.4 

45-6 

.20886 

24.9 

86.2 

.11166 

U.5 

32.7 

.  14276 

18.0 

39-2 

•17532 

21.5 

45-7 

.20939 

24.9 

26.3 

.  11213 

14.5 

32.8 

•14325 

18.0 

39-3 

•  17583. 

21.5 

45-8 

•20993 

25- 

26.4 
26.5 

.11259 
.  11306 

14.6 
14.6 

32.9 
33-0 

•14374 
.14423 

18.1 
18.  15 

39-4 
39-5 

•  17635 
.17686 

21.6 
21.6 

45-9 
46.0 

.21046 

.21100 

25- 
25- 

26.6 

•"353 

14.7 

33-1 

.14472 

18.2 

39-6 

•17737 

21.7 

46.1 

.21154 

25- 

26.7 

.  11400 

14.7 

33-2 

.14521 

18.25 

39-7 

•17789 

21.7 

46.2 

.21208 

25- 

26.8 

.11447 

14.8 

33-3 

•14570 

18.3 

39-8 

.17840 

21.8 

46.3 

.21261 

25- 

26  .  9 

•  H494 

14.8 

33-4 

.  14620 

18.4 

39-9 

.17892 

21.85 

46.4 

•21315 

25-3 

27.0 

.11541 

14.9 

33-5 

.  14669 

18.4 

40.0 

•17943 

21.9 

46.5 

.21369 

25-35 

27.1 

.11588 

14.9 

33-6 

.14718 

18.5 

40.1 

•17995 

22.  O 

46.6 

.21423 

25-4 

27.2 

•  11635 

15-0 

33-7 

.14767 

18.5  ! 

40.2 

.  18046 

22.0 

46.7 

.21477 

25-45 

27.3 

.11682 

15-1 

33-8 

.14816 

18.6 

40.3 

.  18090 

22.  I 

46.8 

.21531 

25-5 

27.4 

.  11729 

15-1 

33-9 

.  14866 

18.6 

40.4 

.18150 

22.1 

46.9 

.21585 

25.6 

27-5 

.11776 

15-2 

34-0 

.14915 

18.7 

40.5 

.18201 

22.2  * 

47-0 

.21639 

25.6 

27.6 

.11824 

15.2 

34-1 

.14965 

18.7 

40.6 

•18253 

22  .2 

47-1 

.21693 

25-7 

27.7 

.  11871 

15.3 

34-2 

.15014 

18.8 

40.7 

•18305 

22.3 

47-2 

.21747 

25-7 

27.8 

.  11918 

15-3 

34-3 

.15064 

18.85 

40.8 

•18357 

22.3 

47-5 

.21802 

25.8 

27.9 

.11965 

15-4 

34-4 

•15113 

18.9 

40.9 

.18408 

22.4 

47-4 

.21856 

25-8 

28.0 

.  12013 

15-4 

34-5 

.15163 

18.95 

41.0 

.18460 

22.  4\ 

47-5 

.  21910 

25-9 

28.1 

.  12060 

iS.S 

34-6 

•15213 

19.0 

41.1 

.  18512 

22.5 

47-6 

.21964 

25-9 

28.2 

.  12107 

15-55 

34-7 

.  15262 

19.1 

41.2 

.18564 

23.5 

47-7 

.  22019 

26.0 

28.3 

.12155 

15.6 

34-8 

.15312 

19.1 

41-3 

.18616 

22.6 

47-8 

.22073 

26.0 

28.4 

.  12202 

iS-7 

34-9 

•15362 

19.2 

41.4 

.  18668 

22.65 

47-9 

.  22127 

26.1 

28.5 

.  I225O 

iS-7 

35.0 

.15411 

19.2 

41-5 

.  18720 

22.7 

48.0 

.22182 

26.1 

28.6 

.12297 

15.  '8 

35-1 

.15461 

19-3 

41.6 

.18772 

22.75 

48.1 

.  22236 

26.2 

28.7 

•12345 

15-8 

35-2 

•15511 

19-3 

41.7 

.  18824 

22.8 

48.2 

.  22291 

26.2 

28.8 

•12393 

iS-9 

35-3 

•15561 

19.4 

41.8 

.18877 

22.9 

48.3 

.22345 

26.3 

28.9 

.12440 

iS-9 

35-4 

.  15611 

19.4 

41.9 

.18929 

22.9 

48.4 

.22400 

26.35 

29.0 

.12488 

16.0 

35-5 

.15661 

19-5 

42.0 

.18981 

23-0 

48.5 

•22455 

26.4 

29.1 

.12536 

16.0 

35-6 

.15710 

19.55 

42.1 

.19033 

23-0 

48.6 

.22509 

26.45 

29.2 

.12583 

16.1 

35-7 

.15760 

19-6 

42.2 

.19086 

23-  I 

48.7 

.22564 

26.5 

29-3 

.  I263I 

16.1 

35-8 

.15810 

19.65 

42.3 

.19138 

23-1 

48.8 

.22619 

26.6 

29.4 

.12679 

16.2 

35-9 

.15861 

19.7 

42.4 

.19190 

^23-2 

48.9 

.22673 

26.6 

29-5 

.12727 

16.25 

36.0 

.15911 

19.8 

42.5 

.19243 

23.2 

49.0 

.22728 

26.7 

29.6 

•I277S 

16.3 

36.1 

.15961 

19.8 

42.6 

.19295 

23-3 

49.1 

.22783 

26.7 

29.7 

.  12823 

16.4 

36.2 

.  16011 

19.9 

42.7 

.19348 

23.3 

49-2 

.22838 

26.8 

29.8 

.  I287I 

16.4 

36.3 

.  16061 

19.9 

42.8 

.  19400 

23-4 

49-3 

.22893 

26.8 

29.9 

.12919 

16.5 

36.4 

.16111 

20. 

42.9 

.19453 

23-45 

49-4 

.22948 

26.9 

30.0 

.12967 

16.5 

36.5 

.  16162 

2O. 

43-0 

•1950S 

23-5 

49-5 

.23003 

26.9 

30.1 

.13015 

16.6 

36.6 

.  16212 

2O. 

43-1 

.19558 

23-55 

49.6 

.23058 

27.0 

30.2 

•  13063 

16.6 

36.7 

.  16262 

2O. 

43-2 

.  19611 

23-6 

49-7 

.23113 

27.0 

30.3 

.13111 

16.7 

36.8 

•16313 

20. 

43-3 

.  19663 

23.7 

49-8 

.23168 

27.1 

30.4 

.  I3IS9 

16.7 

36.9 

.16363 

2O. 

43-4 

.19716 

23-7 

49-9 

.23223 

27.1 

30.5 

.13207 

16.8 

37-0 

.16413 

20.3 

43-5 

.19769 

23-8 

50.0 

.23278 

27.2 

30.6 

•13255 

16.85 

37.1 

.  16464 

20.35 

43-6 

.  19822 

23-8 

50.1 

.23334 

27.2 

30.7 

.13304 

16.9 

37-2 

.16514 

20.4 

43-7 

•19875 

23.9 

50.2 

•23389 

27-3 

30.8 

•  13352 

17.0 

37-3 

.16565 

20.5 

43-8 

.19927 

23-9 

50.3 

.23444 

27-3 

30.9 

.  13400 

17.0 

37-4 

.16616 

20.5 

43-9 

.19980 

24. 

50.4 

.23499 

27-4 

31-0 

•  13449 

17-1 

37-5 

.  16666 

20.6 

44-0 

.20033 

24. 

50.5 

.23555 

27-45 

3i-i 

•13497 

17.1 

37-6 

.16717 

20.6 

44-1 

.20086 

24. 

5O.6 

.23610 

27-5 

31-2 

•13545 

17.2 

37-7 

.16768 

20.7 

44.2 

.20139 

24. 

50.7 

.23666 

27.55 

31-3 

•  13594 

17.2 

37-8 

.16818 

20.7 

44-3 

.20192 

24- 

50.8 

.23721 

27.6 

31-4 

.13642 

17-3 

37-9 

.16869 

20.  8 

44.4 

.20245 

24- 

50.9 

.23777 

27-7 

31-5 

.13691 

17-3 

38.0 

.  16920 

20.8 

44-5 

.20299 

24-3 

Si.o 

.23832 

27-7 

31-6 

.13740 

17-4 

38.1 

.16971 

20.9 

44-6 

.20352 

24-35 

5I-I 

.23888 

27.8 

3i-7 

.13788 

17.4 

38.2 

.  17022 

20.9 

44-7 

.  20405 

24.4 

51-2 

•23943 

27-8 

31-8 

.13837 

17-5 

38.3 

.17072 

21.  O 

44-8 

.20458 

24-45 

Si-3 

.23999 

27-9 

31-9 

.13885 

17-55 

38.4 

.17123 

21.05 

44.9 

.20512 

24-5 

5i.4 

.24055 

27-9 

32.0 

•13934 

17.6 

38.5 

.17174 

21.  I 

45-0 

.20565 

24.6 

51.5 

.24111 

28.0 

32.1 

•13983 

17-7 

38.6 

.17225 

21.15 

45.1 

.20618 

24-6 

51.6 

.24166 

28.0 

32-2 

.14032 

17-7 

38.7 

.17276 

21.2 

45-2 

.20672 

24.7 

51-7 

.24222 

28.1 

32.3 

.  I408l 

17.8 

38.8 

•17327 

21.3 

45.3 

.20725 

24-7 

Si.8 

.24278 

28.1 

32.4 

.  I4I29 

17.8 

38.9 

•17379 

21.3 

45-4 

.20779 

24.8 

51-9 

•24334 

28.2 

32.5 

.14178 

17.9 

39-0 

.17430 

21.4 

45-5 

.  20832 

42.8 

52.0 

.24390 

28.2 

METHODS    FOR   SUGAR  ANALYSIS. 
Relation  of  Brix,  Specific  Gravity,  and  Baume.     (Continued.) 


69 


.*"«! 

Specific 
gravity. 

i! 

°Brix, 
(Per  cent, 
of  sugar.) 

Specific 
gravity. 

j! 

-gs 

III 

Specific 
gravity. 

sl 

<D  rn 

°Brix, 
(Per  cent, 
of  sugar.) 

Specific 
gravity. 

ll 

52.1 

.24446 

28.3 

58.6 

1.28166 

31-6 

65.1 

1.32050 

34.95 

71.6 

1.36101 

38.2 

52.2 

.24502 

28.3 

58.7 

1.28224 

31.7 

65.2 

1.32111 

35.0 

7i.7 

1.36164 

38.2 

52.3 

.24558 

28.4 

58.8 

1.28283 

31.7 

65.3 

1.32172 

35.05 

71.8 

1.36238 

38.2 

52.4 

.24614 

28.4 

58.9 

1.28342 

31.8 

65.4 

1.32233 

35.1 

71.9 

1.36292 

38.3 

52.5 

.24670 

28.5 

59.o 

.28400 

31.85 

65.5 

1.32294 

35.15 

72.0 

1.36355 

38.3 

52.6 

.24726 

28.5 

59-1 

.28459 

31-9 

65.6 

1.32355 

35.2 

72  .  i 

1.36429 

38.4 

52.7 

.24782 

28.6 

59-2 

.28518 

31.95 

65.7 

•32417 

35.25 

72.2 

1.36483 

38.4 

52.8 

.24839 

28.65 

59-3 

.28576 

32.0 

65.8 

.32478 

35.3 

72.3 

1.36557 

38.5 

52.9 

.24895 

28.7 

59-4 

.28635 

32.05 

65.9 

•32539 

35.35 

72.4 

1.36611 

38.5 

53-o 

.24951 

28.75 

59-5 

.28694 

32.1 

66.0 

.32601 

35.4 

72.5 

1.36675 

38.6 

53-1 

.25008 

28.8 

59-6 

.28753 

32.15 

66.1 

.32662 

35.4 

72.6 

1.36749 

38.6 

53-2 

.25064 

28.85 

59-7 

.28812 

32.2 

66.2 

•32724 

35-5 

72.7 

1.36803 

38.7 

53-3 

.25120 

28.9 

59-8 

.28871 

32.3 

66.3 

•32785 

35-5 

72.8 

1.36877 

38.7 

53-4 

•25177 

28.9 

59-9 

.28930 

32.3 

66.4 

.32857 

35.6 

72.9 

1-36931 

38.8 

53-5 

•25233 

29.0 

60.0 

.28989 

32-4 

66.5 

.32918 

35.6 

73-0 

1.36995 

38.8 

53-6 

.25290 

29.1 

60.  i 

.29048 

32.4 

66.6 

.32970 

35-7 

73-1 

1-37059 

38.9 

53-7 

•25347 

29.1 

60.2 

.29107 

32.5 

66.7 

.33031 

35.7 

73-2 

1.37124 

38.9 

53-8 

•25403 

29.2 

60.3 

.29166 

32.5 

66.8 

.33093 

35-8 

73-3 

1.37198 

39-0 

53-9 

.25460 

29.2 

60.4 

.29225 

32.6 

66.9 

.33155 

35.8 

73-4 

1.37252 

39-0 

54-0 

.25517 

29.3 

60.5 

.29284 

32.6 

67.0 

•33227 

35-9 

73-5 

1.37327 

39.1 

54-1 

•25573 

29-3 

60.6 

.29343 

32.7 

67.1 

•33278 

35-9 

73-6 

1.37381 

39.1 

54.2 

.25630 

29-4 

60.7 

.29403 

32.7 

67.2 

•33340 

36.0 

73-7 

1.37456 

39-2 

54-3 

-25687 

29.4 

60.8 

.29462 

32.8 

67-3 

•33402 

36.0 

73.8 

1.37510 

39-2 

54-4 

.25747 

29.5 

60.9 

.29521 

32.8 

67.4 

.33464 

36.1 

73-9 

1.37575 

39-3 

54-5 

.25801 

29.5 

61  .0 

.29581 

32.9 

67.5 

.33526 

36.1 

74-0 

1.37649 

39.3 

54-6 

54.7 

•25857 
.25914 

29.6 
29.6 

61.1 
61.2 

.29640 
.29700 

32.9 

33-0 

67.6 
67.7 

.33598 
•33650 

36.2 
36.2 

74-1 
74-2 

1.37704 
1.37778 

39.4 
39-4 

54-8 

•25971 

29-7 

61.3 

1.29759 

33-0 

67.8 

•33712 

36.3 

74-3 

1.37833 

39-5 

54-9 
55-0 

.26028 
.26086 

29.7 
29.8 

61.4 

61.5 

1.29819 
1.29878 

33-1 
33-1 

67-9 
68.0 

•33774 
•33846 

36.3 
36.4 

74-4 
74-5 

1.37908 
1.37962 

39-5 
39-6 

SS.i 

.26143 

29.8 

61.6 

1.29938 

33.2 

68.1 

.33909 

36.4 

74.6 

1.38037 

39-6 

55-2 

.26200 

29.9 

61.7 

1.29998 

33-2 

68.2 

.3396i 

36.5 

74-7 

1.38092 

39.7 

55-3 
55-4 

.26257 
.26314 

29-9 
30.0 

61.8 
61.9 

1.30057 
1.30117 

33-3 
33-3 

68.3 
68.4 

•34023 
.34085 

36.5 
36.6 

74-8 
74.9 

1.38167 
1.38222 

39-7 
39-8 

55-5 

.26372 

30.05 

62.0 

1.30177 

33-4 

68.5 

.34158 

36.6 

75.0 

1.38287 

39-  8^ 

55.6 

.26429 

30.1 

62.1 

1-30237 

33-4 

68.6 

.34210 

36.7 

75-1 

1.38352 

39-9 

55-7 

.26486 

30.15 

62.2 

1.30297 

33-5 

68.7 

.34273 

36.7 

75-2 

1.38427 

39-9 

55.8 

.26544 

30.2 

62.3 

1.30356 

33-5 

68.8 

•34335 

36.8 

75-3 

1.38482 

40.0 

55-9 
56.0 

.  26601 
.26658 

30.25 
30.3 

62.4 
62.5 

1.30416 
1.30476 

33.6 
33-6 

68.9 
69.0 

.34408 
.34460 

36.8 
36.9 

75-4 
75-5 

1.38557 
1.38612 

40.0 
40.1 

56.1 

.26716 

30.4 

62.6 

1-30536 

33-7 

69.  i 

.34523 

36.9 

75-6 

1.38687 

40.1 

56.2 

.26773 

30.4 

62.7 

1.30596 

33-7 

69.2 

•34585 

37-0 

75-7 

1.38743 

40.2 

56.3 

.26831 

30.5 

62.8 

1-30657 

33-8 

69.3 

•34658 

37-0 

75-8 

1.38808 

40.2 

56.4 

.26889 

30.5 

62  .  9 

1.30717 

33.8 

69.4 

.347H 

37-1 

75-9 

1.38873 

40.3 

56.5 

.26946 

30.6 

63.0 

1.30777 

33-9 

69.5 

•34774 

37-1 

76.0 

1.38949 

40.3 

56.6 

.27004 

30.6 

63.1 

1.30837 

33-9 

69.8 

•34846 

37-2 

76.1 

1.39004 

40.4 

56.7 

.27062 

30.7 

63.2 

1.30897 

34-0 

69-7 

.34909 

37.2 

76.2 

1.39070 

40.4 

56.8 

.27120 

30.7 

63.3 

1.30958 

34-0 

69.8 

.34962 

37-3 

76.3 

I.39I35 

40.5 

56.9 

.27177 

30.8 

63.4 

1.31018 

34-1 

69.9 

•35025 

37-3 

76.4 

1.39201 

40.5 

57-0 

•27235 

30.8 

63.5 

1.31078 

34-1 

70.0 

.35098 

37-4 

76.5 

1.39266 

40.6 

57-1 

•27293 

30.9 

63.6 

I.3U39 

34-2 

70.1 

.35151 

37-4 

76.6 

1.39332 

40.6 

57-2 

•27351 

30.9 

63.7 

1.31199 

34-2 

70.2 

.35214 

37-5 

76.7 

1.39407 

40.7 

57-3 

.27400 

31.0 

63.8 

1.31260 

34-3 

70.3 

•35287 

37-5 

76.8 

1.39463 

40.7 

57-4 

.27464 

31.0 

63.9 

1.31320 

34-3 

70.4 

•35340 

37-6 

76.9 

1-39539 

40.8 

57-5 

.27525 

31.  i 

64.0 

1.31381 

34-4 

70.5 

•35403 

37.6 

77-0 

1-39595 

40.8 

57-6 

•27583 

31.  i 

64.1 

1.31442 

34-4 

70.6 

.35466 

37-7 

77-1 

1.39660 

40.8 

57.7 

.27641 

31.2 

64.2 

1.31502 

34-5 

70.7 

•35530 

37-7 

77.2 

1.39726 

40.9 

57-8 

.27699 

31.2 

64.3 

1-31563 

34-5 

70.8 

•35593 

37-8 

77-3 

1.39792 

41.0 

57.9 

•27758 

31-3 

64-4 

1.31624 

34-6 

70.9 

•35656 

37-8 

77-4 

1.39868 

41.0 

58.0 

.27816 

31-3 

64.5 

1.31684 

34-6 

71.0 

•35720 

37-9 

77-5 

1.39924 

41.0 

58.1 

.27874 

31.4 

64.6 

I.3I745 

34-7 

71.1 

.35783 

37-9 

77-6 

1.39992 

41.1 

58.1 

.27932 

31-4 

64.7 

1.31806 

34-7 

71.2 

.35857 

38.0 

77-7 

1.40056 

41.1 

58.3 

.27991 

31-5 

64.8 

1.31867 

34-8 

71-3 

.35910 

38.0 

77-8 

1.40122 

41.2 

58.4 

.28049 

31-5 

64.9 

1.31928 

34-8 

71-4 

•35974 

38.1 

77-9 

1.40198 

41.2 

58.5 

.28107 

31.6 

65.0 

1.31989 

34.9 

71-5 

•36047 

38.1 

78.0 

1.40254 

41.3 

70 


METHODS    FOR   SUGAR  ANALYSIS. 


Relation  of  Brix,  Specific  Gravity,  and  Baume.     (Continued.) 


°Brix, 

(Per  cent 
of  sugar) 

Specific 
gravity. 

Degree 
Baume". 

°Brix, 
(Per  cent 
of  sugar.) 

Specific 
gravity. 

i! 

wffl 
Q 

°Brix, 

(Per  cent 
of  sugar.) 

Specific 
gravity. 

*l 
^ 
P 

"c  h 
xgS 

Ss» 

0  &o 

o£     ^ 

||  21 

u  &     Mrt 

£6   QM 

78.1 

.40321 

41-3 

80.  i 

•41653 

<M 

82.1 

•43002 

43-3 

84.1 

•44377  44-2 

7*.  2 

•40397 

41.4 

80.2 

.41720 

42.3 

82.2 

•43070 

43-3 

84.2 

.44435   44.3 

78.3 

•40453 

41.4 

80.3 

•41797 

42.4 

82.3 

•43147 

43-4 

84.3 

•44504  44-3 

78.4 

.40520 

41-5 

80.4 

.41854 

42.4 

82.4 

•43205 

43-4 

84.4 

.44573   44-3 

78-5 

.40586 

4i.5 

80.5 

.41921 

42.5 

82.5 

•43273 

43-5 

84.5 

.44641   44.4 

78.6 

.40652 

41.6 

-80.6 

.41999 

42.5 

82.6 

•43341 

43-5 

84.6 

.44710  44.4  • 

78.7 

.40729 

41.6 

80.7 

.42056 

42.6 

82.7 

•43419 

43-5 

84.7 

.44789  44-5 

78.8 

.40785 

41.7 

80.8 

.42123 

42.6 

82.8 

.43488 

43-6 

84.8 

.44858  44.5 

78.9 

.40852 

41.7 

80.9 

.42190 

42.7 

82.9 

.43546 

43-6 

84-9 

.44927  44.6 

79.0 

.40928 

41.8 

81.0 

.42268 

42-7 

83.0 

•43614 

43-7 

85.0 

.44986  44.6 

79.1 

.40985 

41.8 

81.1 

•42325 

42.8 

83.1 

•43682 

43-7 

85.1 

.45055   44.7 

,  .79-2 

.41052 

41.9 

81.2 

•42393 

42.8 

83.2 

•43750 

43-8 

85.2 

.45124  44.7 

79-3 

.41128 

41.9 

81.3 

.42460 

42.9 

83-3 

•43829 

43-8 

i  85.3 

.45193  44-8 

79-4 

•41195 

42.0 

81.4 

•42538 

42.9 

83-4 

•43887 

43-9 

85.4 

.45262  44.8 

79-5 

.41252 

42.0 

81.5 

•42595 

43-0 

83-5 

•43955 

43-9 

:85.5 

•45331  44.9 

79.6 

.41328 

42.  i 

81.6 

•42663 

43-0 

83.6 

•44024 

44.0 

85.6 

.45401  44.9 

79-7 

-41385 

42.1 

81.7 

•42731 

:  43-1 

83.7 

.44092 

44-0 

85-7 

.45470  45.0 

79-8 

•41452 

42.2 

81.8 

.42808 

i  43-  1 

8-3.8 

.44161 

44.1 

85.8 

•45549  45-0 

79-9 

1.41529 

42.2 

81.9 

.42876 

43-2 

83-9 

.44239 

44.1 

85-9 

.45619'  45.  i 

80.0 

1.41586 

42.2 

82  .0 

•42934 

43-2 

84-0 

•44308 

44-2 

86.0 

-456S8!  45.1 

METHODS'  FOR    SUGAR  ANALYSIS. 


118.    Table  for  Correction  of  the  Readings  of  the  Brix  Spindle  when  the  Read 
ing  is  made  at  other  than  the  Standard  Temperature,  17.5°. 

(Gerlach.) 
[For  temperatures  below    17.5°  the  correction  is  to  be   subtracted.] 


Tem- 
pera- 
ture. 

Degree 

Brix  of  the  solution. 

0 

5 

10         15 

20 

25 

30 

35 

40 

50 

60 

70 

75 

°C. 

0 

o.  17 

0.30 

0.41 

0.52     0.62 

0.72 

0.82 

0.92 

0.98 

i.  ii 

1.22 

1-25 

1.29 

5 

0.23 

0.30 

0.37 

0.44    0.52    0.59 

0.65 

0.72 

0.75 

0.80 

0.88 

O.9I 

0.94 

10 

0.  20 

o.  26 

o.  29    0.33     0.36    0.39 

0.42 

0-45 

0.48       0.50 

0.54       0.58 

0.61 

ii 

0.18 

0.23 

0.26    0.28    0.31    0.34 

0.36 

0.39 

0.41       0.43 

0.47    [    0.50 

0-53 

12 

o.  16 

0.  20 

0.  22 

0.24    0.26    0.29 

0.31 

0-33 

0-34 

0.36 

0.40       0.42 

0.46 

13 

o.  14 

0.18 

0.  IQ       0.21       0.  22       0.  24 

0.26 

0.27 

0.28 

o.  29 

0-33    :    0.35 

0.39   l 

14 

0.  12 

0-  15 

o.  16    0.17     o.  18    o.  19 

O.  21 

0.  22 

0.  22 

0.23 

0.26       0.28 

1    • 
0.32 

IS 

0.09 

O.II       0.12       0.14      0.14      0.15 

o.  1  6 

0.17 

o.  16 

0.17 

0.  19          0.21 

0.25 

16 

0.06 

O.O7       0.08      0.09     iO.IO      0.10 

O.II 

0.  12 

O.  12 

0.  12 

o.  14       o.  16 

0.18 

17 

0.02 

0.02 

0.03 

0.03   ;o.o3   10.04 

0.04 

0.04 

o  .  04      o  .  04 

0.05       0.05 

o.c6 

For  temperatures  above  17 

.  5°  the  correction  is  to  be  added. 

18 

C.O2      0.03 

0.03 

0.03 

O.O3 

0.03 

0.03 

O.O3 

0.03 

O.03 

0.03 

O.O3 

O.O2 

19 

0.06 

0.08  |o.o8    0.09    0.09   jo.io 

0.  10 

0.  10 

0.  10 

0.  10 

0.  10 

0.08 

0.06 

20 

0.  II 

0.14 

o.  15 

o.  17 

0.17     0.18 

0.18 

o.  18 

0.19 

o.  19 

0.18 

0.15 

O.II 

2  I    - 

o.  16 

0.  20 

0.22       0.24 

0.24    0.25 

0.25 

0.25 

o.  26 

o.  26 

0.25 

0.  22 

0.18 

22 

0.21 

0.26 

o.  29 

0.31 

0.31     0.32 

0.32 

0.32 

0.33 

0-34 

0.32 

o.  29 

0.25 

23 

0.27 

0.32      0.35       0.37      0.38      0.39 

0.39      0.39 

0.40 

0.42 

0.39 

0.36 

0-33 

24 

0.32 

0.38 

0.41       0.43       0.44      0.46 

0.46 

0.47 

0.47     0.50 

0.46 

0-43 

0.40 

25 

0.37  10.44 

0.47       0.49      O.SI       0.53 

0-54 

0.55 

0.55     0.58 

0-54 

0.51 

0.48 

26 

0.43 

o.  50 

0.54       0.56      0^58      O.6O 

0.61 

0.62 

0.62       o  .  66 

0.62 

0.58 

0-55 

27 

0.49 

0.57 

0.6  1     0.63 

0.65 

0.68 

0.68 

0.69 

0.70      0.74 

0.70 

O.6S 

0.62 

28 

o.  56 

0.64 

0.68   10.70 

0.72 

o.  76 

o.  76 

0.78 

0.78      0.82 

0.78 

0.72 

o.  70 

29 

0.63 

0.71 

0.75 

0.78 

0.79 

0.84 

0.84 

0.86 

0.86       0.90 

0.86 

0.80 

0.78 

30 

o.  70 

0.78 

0.82 

0.87 

0.87 

o.  92 

0.92 

0.94 

0.94 

0.98 

0.94 

0.88 

0.86 

35 

I  .  10 

1.  17 

I  .  22 

1.24 

1.30 

1.32 

1-33 

i-35 

1.36 

1-39 

1.34       1.27 

1.25 

40 

i  -So 

1.61 

1.67 

1.71 

1-73 

1-79 

1-79 

i.  80 

1.82 

1.83 

1.78 

i  .69 

1.65 

50 

2.65 

2.71 

2.74 

2.78 

2.80 

2.80 

2.80 

2.80 

2.79 

2.70 

2  .  56  !  2.51 

60       

3-87 

3-88 

3-88 

3-88 

3-88 

3-88 

3-88 

3-90 

3-82 

3-70 

3-43 

3-41 

,o  !.... 

5-17 

5.18 

5-20 

5-14 

5-  13 

5-  10 

5-08 

5-06 

4-90 

4-72 

4-47 

4-35 

so 

6.62 

6.  59 

6-54 

6.46 

6.38 

6.30 

6.26 

6.06 

5-82       5.50 

5-33 

.... 

9o 

8   26 

8.16 

8.06 

7-97 

7-83 

7.71 

7-58 

7-30 
8.64 

6.96       6.58       6.37 

100 

10.01 

9-87 

9.72 

9.56 

9-39 

9.21 

9-03 

\8.22          7.76 

7.42 

Example— A  sugar  solution  shows  a  reading  of  30.2°  Brix  at  30°  C.  To  find  the  necessary  cor- 
rection for  the  conversion  of  this  reading  to  the  reading  which  would  have  been  obtained  if 
the  observation  had  been  made  at  17.5°  C.,  find  the  vertical  column  in  the  table  headed  30° 
Brix,  which  is  the  nearest  to  the  observed  reading.  Follow  down  this  column  until  the  num- 
ber is  reached  which  is  opposite  to  the  temperature  of  observation — in  this  case  30°.  The 
number  found,  0.92,  is  to  be  added  to  the  observed  reading. 


INDEX. 


PAGE 

ACIDITY  in  honey 22 

Alkalinity  of  maple  sirup  ash 16 

Angular  and  specific  rotation  of  sugars 36 

Anilin  acetate  test  for  commercial  invert  sugar 23 

Ash  in  dextrin      24 

in  glucose 24 

in  honey 20 

in  maple  sirup      15 

in  massecuite n 

in  molasses 12 

in  raw  sugar .'    .    . 13 

in  refined  sugar 13 

in  sugar  beet  juice 10 

in  sugar  cane  juice 8 

BAGASSE 8 

Beckmann,  test  for  glucose ....," 22 

Beet  flask 9 

Browne,  honey  methods 18 

CANE  sirup 14 

Clerget  method  for  sucrose 1 1 

Commercial  glucose 24 

Condensed  milk 31 

DENSITY,  apparent  and  true „ 10 

Dextrin 24 

in  glucose 24 

in  honey 21 

specific  rotation 26 

Dextrose,  Allihn's  method  and  table v 65 

calculation  in  honey 23 

commercial  in  honey 22 

in  dextrin 26 

FIBER  hi  bagasse 8 

in  sugar  beets 9 

in  sugar  cane .  .  2 

Fiehe's  test  for  commercial  invert  sugar 23 

GEERLIGS'  table  for  solids  in  molasses  and  sirups '••..•' 41 

Gerlach's  table  of  Brix  corrections 71 

Glucose,  commercial 24 

in  honey 22 

in  molasses 12 

73 


74  INDEX. 

PAGB 

HONEY 18 

Hydrometer  tables 67 

Hydrometers,  Brix,  use 3 

Brix,  standardization ,    .    .    .    . ^    .  35 

INSOLUBLE  matter  in  dextrin 25 

Invert  sugar  in  honey 20 

commercial,  in  honey 23 

KOHLRAUSCH  flask 9 

LACTOSE  in  condensed  milk 31 

in  milk 30 

in  milk  chocolate 31 

table 53 

Levulose,  calculation  of      .    .    .    .* 14 

Low's  volumetric  method  for  copper 50 

MAIN,  table  for  dry  substance  in  molasses,  ref 12 

Malic  acid  value 17 

Maltose  table 62 

Maple  sirup 15 

sugar 18 

Massecuite 10 

Miscellaneous  sugar  determinations . 32 

Moisture  in  bagasse 8 

in  dextrin 24 

in  filter  press  cake 8 

in  honey 19 

in  raw  sugar 12 

in  sugar  cane 2 

Molasses n 

POLARISCOPE 35 

tube,  continuous 37 

tube,  jacketed 4-12 

Polarization  of  dextrin 26 

of  honey 18 

Purity  of  sugar  beet  juice 10 

of  sugar  cane  juice  4 

of  molasses 12 

RAFFINOSE    . ' • 13 

Raw  sugar 12 

Reagents 32 

Reducing  sugar  tables,  Munson  and  Walker  method 53 

sugars  in  sugar  beet  juice 10 

sugars  in  sugar  cane  juice 4 

sugars  in  glucose 24 

sugars  in  maple  sirup 16 

sugars  in  molasses 12 

sugars  in  raw  sugar 13 

Reducing  sugars,  Violette's  method      6—34 

Refined  sugar / 13 

Refiners'  syrup 13 


INDEX                     75 

PAGE 

SCHMITZ'  sucrose  table 43 

Solids  in  maple  sirup 15 

in  massecuite 10 

in  molasses n 

in  sugar  beet  juice 9 

in  sugar  cane  juice 3 

Sorghum  cane 3 

Sorghum  sirup 14 

Stammer's  table,  Brix,  Baume  and  specific  gravity 67 

Stanek's  method  for  water  in  raw  sugars 39 

Starch 28 

sirup ...                                                                                      24 

Sucrose  by  double  polarization  (Clerget  method) n 

by  double  reduction 6 

in  bagasse '. 8 

in  condensed  milk 31 

in  filter  press  cake 8 

in  honey 20 

in  maple  sirup 16 

in  massecuite n 

in  milk  chocolate .  31 

in  molasses « 12 

in  raw  sugar ;    .  13 

in  refined  sugar 13 

in  sugar  beets 9. 

in  sugar  beet  juice q 

in  sugar  cane i 

in  sugar  cane  juice 4 

pipet  (Spencer  or  Crampton  pipet) 3—4 

Sugar  beets 9 

beet  juice 9 

cane I 

cane  juice 3 

cane  shredder 1-9 

Sugars  in  grains  and  feeds 29 

properties 36 

VlSCOSIMETER  . 26-7 

Viscosity  of  dextrin  solutions .  26 

WILEY'S  correction  factor  for  sucrose    / 13 

Winton's  lead  number 16 


SUTTON'S  VOLUMETRIC  ANALYSIS 

A  SYSTEMATIC  HANDBOOK 

By  FRANCIS  SUTTON,  F.  I.  C.,  F.  C.  S. 

Public  Analyst  for  the  County  of  Norfolk,  etc. 

THOROUGHLY   REVISED  AND    REWRITTEN   BY 

W.  LINCOLNE  SUTTON,  F.  I.  C. 

Public  Analyst  for  the  County  of  Suffolk,  Norwich,  Ipswich,  etc. 

AND 

A.  E.  JOHNSON,  B.  Sc.  (Lond.)  F.  I.  C. 

Associate  of  the  Royal  College  of  Science,  Dublin. 

Tenth  Edition.     650  Pages.     122  Illustrations. 
Numerous  Tables.    Full  Index.    Cloth,  $5.50. 

In  preparing  this  edition,  the  previous  one  has  been  critically  revised 
line  by  line,  many  sections  entirely  rewritten  in  the  light  of  recent 
research,  a  large  amount  of  obsolete  matter  eliminated,  and  numerous 
additions  and  substitutions  made  throughout  the  work.  The  revisors 
have  been  assisted  by  specialists  who  have  contributed  valuable 
information  in  various  departments  of  volumetric  analysis.  All  factors 
and  calculations  have  been  re-worked  and  corrected,  where  necessary, 
on  the  basis  of  the  International  Atomic  Weights  1911,  which,  for- 
tunately, it  has  been  found  possible  to  adopt  for  this  edition. 

To  increase  the  clearness  and  adaptability  for  constant  use  and 
reference  in  the  laboratory  which  has  always  been  valued  features  of 
the  work,  a  new  type  has  been  selected,  all  references  in  the  text  have 
been  carried  to  the  foot  of  the  page  and  in  many  instances  a  re-arrange- 
ment of  the  subject  matter  has  been  made.  The  section  devoted  to 
the  Analysis  of  Water  and  Sewage  has  been  entirely  re-arranged, 
brought  up-to-date  and  specially  indexed. 

Great  care  has  been  taken  throughout  not  to  alter  in  any  way  the 
general  scheme  and  original  features  of  " SUTTON"  which  have 
secured  for  the  work  much  generous  appreciation  for  so  many  years 
past. 

P.   BLAKISTON'S   SON   &  CO.,   PUBLISHERS 
1012    WALNUT    STREET,    PHILADELPHIA 


ALLEN'S  COMMERCIAL  ORGANIC  ANALYSIS 

Fourth  Edition  Rewritten  and  Revised. 

EDITED  BY  HENRY  LEFFMANN,  M.  A.,  M.  D.,  Professor  of  Chemistry 
and  Toxicology  in  the  Woman's  Medical  College  of  Pennsylvania; 
W.  A.  DAVIS,  B.  Sc.,  A.  C.  G.  I.,  Formerly  Lecturer  and  Assistant 
in  the  Chemical  Research  Laboratory,  City  and  Guilds  College, 
Imperial  College  of  Science  and  Technology,  London;  and  SAMUEL 
S.  SADTLER,  S.  B.,  Vice-president  of  the  American  Electro-chemical 
Society;  Member  American  Institute  of  Chemical  Engineers. 

Eight  Octavo  Volumes.    Each  Volume  Sold  Separately,  $5.00  Per  Volume 

REVIEWS. 

Science,  Garrison  on  Hudson,  New  York. 

"The  methods  of  analysis  for  complex  mixtures  of  organic  com- 
pounds are  almost  unlimited  in  their  variety  and  make  use  of  all 
kinds  of  physical  and  chemical  properties.  A  book  which  brings 
together  the  best  of  these  methods  and  which  is  filled  with  copious 
references  to  the  literature  of  the  subjects  considered  is  indis- 
pensable in  every  laboratory  where  such  products  are  examined. 
This  revision  of  Allen's  well  known  book  under  the  editorship  of 
LefTmann  and  Davis  and  with  the  collaboration  of  well  selected 
experts  meets  this  need  excellently." 

The  Lancet,  London. 

"  .  .  .  .the  original  author  himself,  it  appears,  found  that  the 
work  which  he  so  ably  started  grew,  as  it  was  bound  to  grow  with 
our  advancing  knowledge,  too  large  to  be  managed  by  a  single 
writer  and  then  his  health  broke  down  which  culminated  in  his 
death  in  1904.  This  did  not  happen,  however,  before  he  had 
expressed  his  views  as  to  the  plan  on  which  future  editions  should 
go.  The  present  editors  have  met  these  views  admirably:  they 
have  chosen  the  right  workers  and  writers,  and  there  is  little  doubt 
that  the  completed  work  will  occupy,  as  it  has  always  done,  first 
rank.  Analysts  will  be  sorry  to  abandon  the  old  familiar  trust- 
worthy volumes,  but  they  will  be  amply  consoled  by  possessing 
in  the  new  all  that  is  known  up  to  the  present  date  on  the  subject 
of  Accurate  analytical  methods  applied  to  commercial  organic 
products." 

American  Chemical  Journal,  Baltimore,  Md. 

"The  new  plan  followed  in  this  edition  in  which  each  chapter  is 
written  by  a  specialist  seems  particularly  worthy  of  commendation; 
uniformity  is  apparent  in  weights  and  measures,  nomenclature 
and  abbreviations,  and  the  references,  which  are  fully  given,  are 
to  original  sources." 

P.   BLAKISTON'S  SON   &  CO.,   PUBLISHERS 
1012    WALNUT    STREET,    PHILADELPHIA 


ALLEN'S  COMMERCIAL  ORGANIC  ANALYSIS 

SUMMARY  OF  CONTENTS. 
VOLUME  I. 

Alcohols;  Malt  and  Malt  Liquors;  Wines  and  Potable  Spirits; 
Yeast;  Neutral  Alcoholic  Derivatives;  Sugars;  Starch  and  its 
Isomers;  Paper  and  Paper-making  Materials;  Acid  Derivatives 
of  Alcohol.  86  Illus.,  octavo,  x-f  576  pages.  Cloth,  $5.00. 

VOLUME  II. 

Fixed  Oils;  Fats  and  Waxes;  Special  Characters  and  Modes  of 
Examining  Fats,  Oils  and  Waxes;  Butter  Fat;  Lard;  Linseed  Oil; 
Higher  Fatty  Acids;  Soap;  Glycerol;  Cholesterols;  Wool-fat; 
Cloth  Oils.  14  Illus.,  octavo,  x+52o  pages.  Cloth,  $5.00. 

VOLUME  III. 

Hydrocarbons;  Naphthalene  and  its  Derivatives;  Bitumens; 
Aromatic  Acids;  Gallic  Acid  and  its  Allies;  Phthalic  Acid  and 
the  Phthaleins;  Explosives.  26  Illus.,  octavo,  x+637  pages. 

Cloth,  $5.00. 

VOLUME  IV. 

Resins;  Essential  Oils;  Hydrocarbons  and  Ketones  of  Essential 
Oils;  Caoutchouc  and  Guttapercha;  Special  Characters  of  Indi- 
vidual Oils  and  Terpeneless  Essential  Oils;  and  Tables  of  Essen- 
tial Oils.  77  Illus.,  octavo,  x+466  pages.  Cloth,  $5.00. 

VOLUME  V. 

Tannins;  Dyes;  Colouring  Matters;  Leathers;  Diphenylmethane 
and  Colouring  Matters;  Colouring  Matters  of  Natural  Origin; 
Analysis  of  Colouring  Matters;  Inks;  Carbon  Papers;  Typewriter 
Ribbons,  etc. ;  Colouring  Matters  in  Food. 

6  Illus.,  octavo,  ix+704  pages.     Cloth,  $5.00. 

VOLUME  VI. 

Amines  and  Hydrazines;  Aniline  and  its  Allies;  Other  Bases  from 
Tar;  Alkaloids;  Volatile  Bases;  Nicotine  and  Tobacco  Products; 
Aconite  Bases  and  Atropine;  Coca  Alkaloids;  Opium;  Strychnos 
Alkaloids;  Cinchona  Alkaloids;  Berberine;  CafTein;  Cocoa  and 
Chocolate.  Octavo,  x +726  pages.  Cloth,  $5.00. 

VOLUME  VII. 

Vegetable  Alkaloids;  Non-Basic  Vegetable  Bitter  Principles; 
Animal  Bases;  Animal  Acids;  Cyanogen  and  its  Derivatives; 
Non-glucosidal  Bitters;  Ptomaines;  Lactic  Acid.  In  press. 

VOLUME  VIII. 

Proteins  of  Plants;  Proteins  of  Milk  and  Milk  Products;  Milk; 
Meat  and  Meat  Products;  Proteins  of  Digestion;  Haemoglobin  and 
its  Allies;  Proteins  or  Albuminoids  and  Glue;  Proteoids. 

Ready  shortly. 

P.    BLAKISTON'S  SON   &  CO.,   PUBLISHERS 
1012    WALNUT    STREET,    PHILADELPHIA 


FOODS  AND  THEIR  ADULTERATION 

Origin,  Manufacture,  and  Composition  of  Food  Products; 

Infants'  and  Invalids'  Foods;  Detection  of  Common 

Adulterations,  and  Food  Standards. 

By  HARVEY  W.  WILEY,  M.  D.,  Ph.D. 

Chief  Chemist,  U.S.  Department  of  Agriculture. 

Second  Edition,  Revised  and  Enlarged  by  Over  100  Pages  of 
New  Material,     n  Colored  Plates  and  87  Other  Illustrations. 

Octavo.    xii+64i  pages.    Cloth,  $4.00  net. 

FROM  SCIENCE,  NEW  YORK. 

"The  book  treats  systematically  and  quite  exhaustively  of  all  the 
principal  food  products,  dealing  in  turn  with  their  manufacture, 
properties  and  composition,  forms  of  adulteration  and  dietetic  value, 
and  including  much  information  of  a  general  nature  concerning  them. 
Beginning  with  the  animal  foods,  it  thus  covers  meats  and  the  various 
meat  preparations,  fish,  milk  and  its  products  and  oleomargarine. 
Then  follow  the  vegetable  foods,  cereals,  vegetables  proper,  condi- 
ments, fruits,  sugar,  syrup,  confectionery,  honey,  and  finally  infants' 
and  invalids'  foods.  *  *  * 

Though  destined  for  a  wide  variety  of  readers,  the  book  is  apparently 
designed  first  of  all  for  the  benefit  of  the  public,  at  a  time  when  the 
public  wants  particularly  to  know  about  its  food;  and  written  as  it  is 
from  a  strictly  scientific  standpoint,  yet  in  a  popular  way,  by  one  who 
from  long  experience  knows  so  thoroughly  his  subject,  it  will  be  widely 
read  and  to  great  advantage  by  the  people  as  consumers." 

CONTENTS. 


Introduction 

Meats  and  Meat  Products 

Poultry    and    Eggs,    and    Game 

Birds 

Fish  Foods 
Milk    and    Milk   Products    and 

Oleomargarine 
Cereal  Foods 

Vegetables,  Condiments,  Fruits 
Vegetable  Oils  and  Fats,  and  Nuts 


Fungi  as  Foods 

Sugar,  Syrup,  Confectionery,  and 

Honey 

Miscellaneous 

Infants'  and  Invalids'  Foods 
Simple    Methods    for    Detecting 

Food  Adulterations 
Food  Standards 
Index 


P.    BLAKISTON'S   SON   &  CO.,   PUBLISHERS 
1012    WALNUT    STREET,    PHILADELPHIA 


THIS  BOOK  IS  DUE  ON  THE  LAST  DATE 
STAMPED  BELOW 


AN  INITIAL  FINE  OF  25  CENTS 

WILL  BE  ASSESSED  FOR  FAILURE  TO  RETURN 
THIS  BOOK  ON  THE  DATE  DUE.  THE  PENALTY 
WILL  INCREASE  TO  SO  CENTS  ON  THE  FOURTH 
DAY  AND  TO  $t.OO  ON  THE  SEVENTH  DAY 
OVERDUE. 


OCT    9    1933 


MAT  1.  4  1969  8 


Stfu 


— 


LD21- 


I UOU7 


^ 


34C382 


CP 


CD 
uui 


UNIVERSITY  OF  CALIFORNIA  LIBRARY 


